Quick Beef Stroganoff with Instant Noodles

Method

1. Cut beef into strips and season with salt and pepper
2. Heat butter in a pan and brown the beef
3. Add onion and garlic, sauté until softened
4. Stir in mushrooms and cook until tender
5. Pour in beef broth and bring to a simmer
6. Stir in sour cream and mustard, then cook until thickened
7. Cook instant egg noodles according to package instructions
8. Serve the beef mixture over the noodles
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.