Preparing Creamy Beef Stroganoff with Egg Noodles can be easy and enjoyable with these straightforward steps:

1. Cook the Egg Noodles: In a large pot, bring salted water to a boil. Add egg noodles and cook according to package instructions until al dente. Drain and set aside.

2. Sear the Beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the beef strips and season with salt and pepper. Sear until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.

3. Sauté the Onions and Mushrooms: In the same skillet, add another tablespoon of olive oil. Add chopped onions and sauté for 2-3 minutes. Then, add the sliced mushrooms and cook until they are tender, about 5 minutes. Add minced garlic and sauté for an additional minute.

4. Make the Sauce: Sprinkle the flour over the onion and mushroom mixture. Stir well to combine. Gradually add the beef broth while continuously stirring. Bring it to a gentle simmer, allowing the sauce to thicken for about 5 minutes.

5. Incorporate the Beef: Return the seared beef to the skillet. Mix in the Worcestershire sauce and stir until well combined.

6. Add the Sour Cream: Lower the heat and add the sour cream to the skillet, stirring until fully incorporated. Allow it to heat through without boiling. If the sauce is too thick, add a little more beef broth to achieve your desired consistency.

7. Combine with Noodles: Add the cooked egg noodles to the skillet. Gently toss everything together until the noodles are coated in the creamy sauce.