2 8-ounce sirloin steaks (about 1 pound of steak), cut into cubes
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter
1 cup mushrooms, sliced
1 onion, small dice
2 cloves garlic, minced
1 cup dry white wine
5 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 cup dried egg noodles
1/2 cup sour cream
2 tablespoons all-purpose flour
1/2 cup fresh parsley, chopped finely
Season the steak generously with salt and pepper.
In a large soup pan or Dutch oven, melt butter over medium-high heat.
When butter has melted, add the steak and brown on all sides.
Turn heat down to low and add a splash of oil to the pot if it has run dry.
Add mushrooms and onions and cook for 5 to 7 minutes, until vegetables have softened.
Add garlic and cook for 1 more minute.
Add white wine and let cook for 3 to 5 minutes, until it has reduced by half.
Add beef broth, Worcestershire sauce and tomato paste to the pot and stir to mix well.
Bring the contents of the pot to a boil. Add noodles and cook for about 7 minutes, just until noodles are tender.
In a small bowl, mix together the sour cream and flour. Add to the pot and simmer for another 5 minutes.
Ladle soup into bowls and garnish with chopped parsley.