INGREDIENTS
1 1/2 lb
bottom round roast or chuck roast, cut into 2-inch chunks
2 tsp
salt
1 tsp
black pepper
1 tsp
garlic powder
3 tbsp
all-purpose flour
2 tbsp
vegetable oil
3 cloves
garlic, crushed
1
medium white onion, diced
8 oz
cremini mushrooms, sliced
3 cups
beef broth, divided
1 tbsp
Dijon mustard
1 tbsp
Worcestershire sauce
1
bay leaf
12 oz
egg noodles
1 cup
beef broth
1 1/2 cups
sour cream
1 tbsp
fresh dill, chopped
1 tbsp
fresh parsley, chopped