PREPARE WITH: Yamhill Valley Vineyards Pinot Noir Reserve
Bring a large pot of salted water to a boil.
Season the beef with 1 teaspoon of salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium high heat. Add the beef and cook until browned, using tongs, flip the beef strips over and cook for another minute or so until browned. You want them slightly undercooked, they will finish cooking in the sauce. Transfer the beef to a bowl and return the skillet to the stove top on medium high.
Add 1 tablespoon of butter to the skillet. Add the onion and ½ teaspoon of salt and cook, stirring occasionally to scrape up the browned bits in the pan until the onions are softened. Add 2 tablespoons of butter, the mushrooms and thyme to the skillet and stir occasionally to scrap up any brown bits, cook until the mushrooms have released some liquid and are starting to crisp up, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat and simmer until evaporated, about 5 minutes.
Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, mustard, Worcestershire sauce and ¼ teaspoon of freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons of butter and chopped chives.
Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
Divide the noodles between 4 plates and top with the sauce and beef. Sprinkle more chives, if desired.