– 1 lb. sirloin beef, thinly sliced into 1" pieces – 2 Tbsp. olive oil – 1 medium yellow onions, diced – 3 c. sliced baby bella mushrooms (about 8 oz.) – 2 Tbsp. butter – 2 Tbsp. all-purpose flour – 1 (14.5 oz) can, low-sodium beef broth – 1/4 c. dry cooking sherry – 2 Tbsp. Worchestershire sauce – 1 c. sour cream – 1/2 tsp. garlic salt – 1/4 tsp. pepper – 8 oz. egg noodles, cooked according to package directions
In same skillet, add the butter and melt over medium heat. Add in the flour and whisk together to create a roux. Whisk for about 2 minutes until it bubbles, which means the flour is cooked through. To the roux, add the beef broth and whisk together over medium heat for about 5 minutes until thickened and comes to a low simmer. Add the sherry and Worcestershire and bring back to a simmer. The alcohol in the sherry will cook off.