Recipe - Beef Stroganoff For Noodles

1 pound Filet mignon or mignon tips;
cut into 2" long
And 1/4" wide strips
3 tablespoon Butter
1 small Onion; finely chopped
1 pound Mushrooms; domestic or wild,
caps only, thinly cut or sliced up
One half cup Beef broth
1 tablespoon Dijon mustard
One fourth cup Heavy cream
One half cup Sour cream
2 teaspoon Flour
2 tablespoon Minced fresh dill
2 tablespoon Minced parsley
Salt; to taste
Freshlygrounded black
pepper; to taste
8 ounce Medium egg noodles; cooked

Heat large nonstick skillet over high heat and sear meat on all
sides, for about a minute. Work in small batches so meat does not
give off liquid. Remove to a plate. In a clean wide skillet, heat
butter. Sweat onions and add mushrooms and saute over mediumhigh
heat until deep golden, about 20 minutes. While this is cooking,
blend broth, mustard, heavy cream and sour cream together. Lower
heat, add flour and cook stirring for a minute. Whisk in liquids, and
any meat juices and simmer, without boiling until sauce thickens,
about 5 minutes. Return meat to sauce and heat, without boiling until
meat is warmed through. Season to taste with salt and pepper; stir in
dill and parsley and spoon over noodles. This recipe yields 4