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Ingredients
  • 1 tablespoon canola oil
  • 4 tablespoons unsalted butter
  • 1 ½ pounds beef stew meat, cut into thin strips about 2 inches long and ½ inch wide
  • 2 cups button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 medium Spanish onion, sliced
  • 2 cups beef stock
  • 2 tablespoons soy sauce
  • 2 tablespoons grainy mustard
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 12 ounces extra-wide egg noodles
  • 1 cup sour cream
  • 3 ounces cream cheese, cut into cubes and softened
  • Kosher salt and freshly ground black pepper
  • ½ cup fresh parsley, roughly chopped
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