INGREDIENTS
2 1/4 lb
Beef chuck, roast
1 1/2
lbs Button mushrooms
4
Garlic cloves
6
Shallots
2 tsp
Thyme, dried
2 1/2 tbsp
Dijon mustard
12 oz
Wide egg noodles
2 tbsp
All purpose flour
1
Salt and pepper
4 tbsp
Butter
1 1/2 cups
Sour cream
1/2 cup
Cognac
3 cups
Water