INGREDIENTS
1 1/2
to 2 pounds trimmed beef stew meat (or trimmed, cubed chuck roast)
12
to 16 ounces white mushrooms, cleaned and sliced
1/2
yellow onion, thinly sliced (optional)
3 tbsp
minced fresh garlic
8 cups
low-sodium beef broth
1/4 cup
red wine (optional)
3 tbsp
Worcestershire sauce
3 tbsp
Dijon mustard
2 tsp
garlic powder
1 1/2 tsp
salt
1 tsp
onion powder
2 tbsp
dried parsley
1 tsp
dried thyme
2
bay leaves
Freshly ground black pepper,
12 oz
sour cream
1/4 cup
flour
8 oz
uncooked egg noodles
1/2 cup
fresh chopped parsley, plus additional for garnish