The Singing Cricket Cafe Beef Stroganoff with Egg Noodles

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Makes 4 servings
1 1/4 pounds beef, tip roast or London broil
or sirloin steaks, sliced 2 x 1/4 inch
Marinade
2 teaspoons soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard powder (or prepared Dijon)
1/4 teaspoon black pepper
1 teaspoon minced garlic (fresh or jar)
Mushrooms and Onions
3/4 cup onions, sliced
1/2 teaspoon garlic, minced
2 1/2 cups crimini or button mushrooms, sliced
Sauce
1/4 cup red wine (optional)
1 can beef broth
1/2 teaspoon Dijon mustard (or mustard powder)
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon each fresh parsley and fresh thyme
1/2 teaspoon rosemary, dried, minced
2 cups dry egg noodles
4 cups broccoli florets, blanched 5 minutes
3/4 cup sour cream
Marinate beef at least one hour.
Sauté onions, garlic and Mushrooms. Remove from pan.
Sauté beef in hot pan in two batches. Return mushrooms to pan. Deglaze with wine. Add stock, mustard and herbs.
Combine cornstarch and water. Thicken with cornstarch slurry. Stir in sour cream.
Cook egg noodles 10 minutes. Drain.
Drop broccoli in pot of boiling water for 5 to 6 minutes.