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- Cook Egg Noodles: Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Prepare Beef: Season the beef strips with salt and black pepper to taste. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the beef strips and cook for about 2-3 minutes per side until browned and cooked through. Remove the beef from the skillet and set aside.
- Sauté Onions and Mushrooms: In the same skillet, melt butter over medium heat. Add sliced onions and cook for 3-4 minutes until softened and translucent. Add sliced mushrooms and cook for an additional 5-6 minutes, stirring occasionally, until mushrooms are browned and tender. Add minced garlic and cook for 1 minute until fragrant.
- Create Sauce: Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1 minute, then gradually stir in beef broth, scraping the bottom of the skillet to incorporate any browned bits. Stir in Greek yogurt, Worcestershire sauce, and Dijon mustard. Optional: Deglaze the skillet with dry white wine by adding it at this stage and stirring well.
- Simmer: Bring the mixture to a simmer and cook for 3-4 minutes, stirring occasionally, until the sauce has thickened slightly and flavors have melded together.
- Combine Beef and Sauce: Return the cooked beef strips to the skillet and toss to coat them evenly with the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve: Serve the beef stroganoff over cooked egg noodles. Garnish with chopped fresh parsley for a pop of color and added freshness.
Nutritional Information
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