Cook the egg noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the beef strips and cook until browned, about 5 minutes. Remove the beef and set aside.

In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender.

Stir in the beef broth and Worcestershire sauce, bringing to a simmer.

Reduce heat and stir in sour cream and Dijon mustard (if using). Return the beef to the skillet, mixing well. Season with salt and pepper to taste.

Serve the beef stroganoff over the cooked egg noodles or rice. Enjoy!