Creating a mouthwatering Creamy Beef Stroganoff with Egg Noodles is straightforward. Follow these simple steps:

1. Cook the Egg Noodles: Bring a pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside.

2. Heat Olive Oil: In a large skillet, heat olive oil over medium-high heat.

3. Brown the Beef: Add the thinly sliced beef to the skillet. Sear until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.

4. Sauté Vegetables: In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, about 2-3 minutes.

5. Add Mushrooms: Add the sliced mushrooms next. Sauté until they are tender and have released their moisture, about 4-5 minutes.

6. Make the Sauce: Sprinkle the flour over the mushroom mixture, stirring for about 1 minute. Gradually pour in the beef broth while stirring to avoid lumps.

7. Add Seasonings: Stir in the Dijon mustard, and season with salt and pepper. Allow the mixture to simmer for about 5 minutes until it thickens slightly.

8. Incorporate Sour Cream: Reduce the heat to low, then stir in the sour cream until fully combined.

9. Return Beef: Add the seared beef back into the skillet, stirring until the beef is evenly coated with the sauce. Cook for an additional 2-3 minutes until everything is heated through.

10. Combine with Noodles: Finally, add the cooked egg noodles to the skillet, tossing gently to combine all the ingredients thoroughly.