Beef Stroganoff

1 med onion, chopped
2 cloves garlic, minced
olive oil
~1 lb steak
salt and pepper
1 package mushrooms, washed and sliced
~2 tbsp butter
1 1/2 cups beef broth
1/4 cup cream sherry
parsley, sage
1/2-3/4 cup light cream
2-3 tbsp flour
1 tbsp mustard
1 ~10 oz package wide egg noodles

Cut up the steak into stir-fry sized chunks, pat dry with a paper towel, season with salt and lots of freshly ground pepper. Set aside. Start the pasta water in a big pot, make the pasta.

Heat olive oil, onion, and garlic in a large pan over med heat. Saute until onion is softened. Push onion to sides of pan and add steak in a flattish layer to pan. Raise heat to med-high, let steak brown on one side, then flip and brown on other side. Lower heat back to med, use slotted spatula or spoon to remove the steak from the pan and set it aside.

Add the butter and mushrooms and saute until mushrooms are mostly cooked and tender. Add the beef broth and sherry, raise the heat again, and boil it down for a few minutes, stirring fairly regularly. Return the beef to the pan. Lower the heat again. Add the parsley and sage. Dissolve the flour in the cream and add it to the pan. Boil gently until it thickens. Mix in the mustard.

Drain, rinse, and lightly oil or butter the noodles. Pour the beef mixture over the noodles and serve.