Melt the butter over medium heat, and cook the mushrooms, onions and garlic, until the onions are tender and translucent; remove from the skillet.

While the vegetables are cooking, cut the beef across grain into bite size pieces or strips.

Pan fry the steak to rare in the same skillet, add more butter if needed. Once browned, add the wine and Worcestershire sauce. Bring to a boil then reduce the heat and simmer for 15 minutes.

Start boiling the egg noodles while the meat is simmering.

Stir the corn starch into a ½ cup of cool broth, and add to the meat mixture. Add the cooked onions and mushrooms. Bring back to a low boil for 1 minute, stirring constantly.

Stir in the sour cream and mustard, and heat through but do not boil.

Serve over the cooked noodles, garnish with fresh dill or parsley. Makes 6 servings