Cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sliced mushrooms and cook until they release their juices and begin to brown, about 5-7 minutes.
Pour in the beef broth, scraping up any browned bits from the bottom of the skillet.
Stir in the sour cream, Dijon mustard, and Worcestershire sauce. Mix until well combined and the sauce is smooth.
Add the sliced prime rib to the skillet, gently folding it into the sauce. Allow it to heat through, about 3-4 minutes.
Season with salt and pepper to taste.
Add the cooked egg noodles to the skillet, tossing to coat well with the sauce.
Sprinkle with fresh parsley before serving.
Ingredients
Directions
Cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sliced mushrooms and cook until they release their juices and begin to brown, about 5-7 minutes.
Pour in the beef broth, scraping up any browned bits from the bottom of the skillet.
Stir in the sour cream, Dijon mustard, and Worcestershire sauce. Mix until well combined and the sauce is smooth.
Add the sliced prime rib to the skillet, gently folding it into the sauce. Allow it to heat through, about 3-4 minutes.
Season with salt and pepper to taste.
Add the cooked egg noodles to the skillet, tossing to coat well with the sauce.
Sprinkle with fresh parsley before serving.