Instructions

• For the noodles:
• Cook the wide egg noodles according to package instructions.
• Drain and set aside.
• For the beef and mushroom mixture:
• Heat vegetable oil in a large skillet over medium-high heat.
• Add the beef steaks and cook until browned, about 5 minutes.
• Remove the beef from the skillet and set aside.
• In the same skillet, melt unsalted butter.
• Add the yellow onion and cremini mushrooms, season with kosher salt, black pepper, and oregano.
• Cook until the vegetables are softened, about 5 minutes.
• Add minced garlic cloves and cook for another 1-2 minutes.
• Pour in low sodium beef broth and Worcestershire sauce.
• In a small bowl, mix cornstarch with cold water to create a slurry.
• Stir the slurry into the skillet and bring to a simmer.
• Add the cooked beef back to the skillet and simmer for 5-10 minutes until the sauce thickens.
• To serve:
• Serve the beef and mushroom mixture over the cooked wide egg noodles.
• Garnish with chopped parsley before serving.