Thinly slice the beef across the grain into small bite-size strips. Season the beef with a little salt and pepper. Heat two tablespoons of cooking oil in a very large skillet, then add in half of the beef strips. Let brown, then flip and brown the other sides. Remove and plate, then quickly brown the other steak pieces, then place on the plate and set aside.
Add another tablespoon of cooking oil if needed and add in the onions and cook, stirring, until the onion is soft and translucent.
Stir in the mushrooms, cook and stir until the mushrooms are tender, about 10 more minutes.
Add in the garlic, fry for two more minutes.
Stir in the beef broth, deglazing the bottom of the pan by scraping the browned bits off with a wooden spoon and then add in the Worcestershire sauce.
Add in the egg noodles and stir to submerge completely in the mixture.
Bring to a boil, stirring constantly, then reduce heat to medium-low. Cover and simmer until the noodles are cooked, around 20 minutes. If needed, add more beef broth to cook the noodles completely if your liquid evaporates faster than the recipe. Let simmer until you have the amount of gravy you like - we like a lot!
Once the noodles are almost completely cooked, stir in the plated steak and continue to cook until cooked through completely. sour cream, and cream cheese until combined into the mixture completely. Serve garnished with fresh parsley.
You can add in more sour cream if you want it tangier
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.