2
Cook the egg noodles according to package instructions.
3
In a pan, heat the olive oil over medium heat.
4
Add the sliced onion and cook until softened.
5
Add the baby Bella mushrooms and cook until they release their liquid and start to brown.
6
Add the beef bone broth, red wine, ap seasoning, Dijon, Worcestershire sauce, soy sauce, Italian seasoning, thyme, and rosemary.
7
Bring the mixture to a simmer and cook for 5-7 minutes.
8
Add the crushed garlic and cook for 1 minute.
9
In a small bowl, mix the cornstarch and water to make a slurry.
10
Add the slurry to the pan and cook for 1-2 minutes, until the sauce thickens.
11
Stir in the sour cream and cook for an additional 1-2 minutes.
12
Season with salt and pepper to taste.
13
Serve the beef stroganoff over the cooked egg noodles.