Savory Stoganoff

Cut steaks into one inch cubes. Remove larger peices of fat.

Mix all purpose flour, parsley flakes, garlic powder, coarse sea salt and fresh ground black pepper. melt 2tsp of butter in a large skillet set on medium high heat.

Toss small amounts of meat in flour mixture, coating all sides. Sear in skillet, repeating the process until all the meat is cooked. Add butter as needed between batches of meat. Hold cooked meat in a separate bowl. Reserve extra flour mixture.

Slice onions into petal shaped peices. Drain 1/2 the liquid from mushrooms.

Whisk beef boulion and 2tsp flour mixture into hot, but not boiling water.

Butter pan. Cook onion slices for about 5 minutes until tender. Add mushrooms. Cook about 5 minutes more.

Add cooked meat and broth mixture to onions and mushrooms in pan. Reduce heat. Let simmer for up to 1 1/2 hours.

Cook egg noodles per package directions. Drain noodles. Remove meat mixture from heat. Add 1 cup of sour cream if desired.

Mix together or serve the meat mixture over the noodles.