Thinly cut beef sirloin, 1 pound

egg noodles, 12 oz.

2 tbsp canola oil

Mince three cloves of garlic and finely slice one onion.

sliced mushrooms (eight ounces)

one cup of beef bran

one cup of heavy cream

Sour cream, half a cup

1 cup of Parmesan cheese, grated

Half a cup of grated mozzarella

one-fourth cup self-rising flour

Butter, 2 tablespoons

Add salt and pepper according to your preference.

2 teaspoons of finely chopped fresh parsley

How to Follow

1. Set oven temperature to 350°F, or 175°C.

2. Follow the directions on the box for cooking the egg noodles. Reserve the drained liquid.

Thirdly, warm the olive oil in a big pan over medium-high heat. Brown the sliced beef by adding it to the pan. Set aside after you’ve taken the steak out of the pan.

4. Melt the butter in the same pan and cook the garlic and onions until they become translucent.

5. Toss in the mushrooms and keep cooking for another 5 minutes, or until they are soft and browned.

6. Mix the veggies well after adding the flour. To get rid of the raw flour flavor, cook for one more minute.

7. Bring the mixture to a thick consistency by gradually adding the beef broth while stirring continuously.

Afterwards, bring the mixture to a simmer and include the sour cream, heavy cream, and half of the Parmesan cheese. Add salt and pepper according to your preference.

9. Put the steak back in the pan, add the sauce, and cook for a few minutes until coated.

Add the cooked noodles to the meat and sauce mixture in a big bowl. 10.

Move the ingredients to a greased 9×13-inch baking dish. Add the remaining mozzarella and Parmesan cheeses on top.

12. Preheat the oven to 250 degrees and bake for 25 to 30 minutes, or until the top is bubbling and golden.

13. Prior to serving, top with a sprinkle of finely chopped parsley.

Tips and Variations

You may make it lighter by using half-and-half or milk instead of heavy cream, but the sauce will still be thick. For variety in texture and nutrients, try adding peas, spinach, bell peppers, or any number of other veggies. Using gluten-free pasta and an appropriate thickening like cornstarch in place of all-purpose flour will make it gluten-free. Toast some breadcrumbs with some melted butter and sprinkle them over the dish before baking for a crunchier finish.

Thinly cut beef sirloin, 1 pound

egg noodles, 12 oz.

2 tbsp canola oil

Mince three cloves of garlic and finely slice one onion.

sliced mushrooms (eight ounces)

one cup of beef bran

one cup of heavy cream

Sour cream, half a cup

1 cup of Parmesan cheese, grated

Half a cup of grated mozzarella

one-fourth cup self-rising flour

Butter, 2 tablespoons

Add salt and pepper according to your preference.

2 teaspoons of finely chopped fresh parsley

How to Follow

1. Set oven temperature to 350°F, or 175°C.

2. Follow the directions on the box for cooking the egg noodles. Reserve the drained liquid.

Thirdly, warm the olive oil in a big pan over medium-high heat. Brown the sliced beef by adding it to the pan. Set aside after you’ve taken the steak out of the pan.

4. Melt the butter in the same pan and cook the garlic and onions until they become translucent.

5. Toss in the mushrooms and keep cooking for another 5 minutes, or until they are soft and browned.

6. Mix the veggies well after adding the flour. To get rid of the raw flour flavor, cook for one more minute.

7. Bring the mixture to a thick consistency by gradually adding the beef broth while stirring continuously.

Afterwards, bring the mixture to a simmer and include the sour cream, heavy cream, and half of the Parmesan cheese. Add salt and pepper according to your preference.

9. Put the steak back in the pan, add the sauce, and cook for a few minutes until coated.

Add the cooked noodles to the meat and sauce mixture in a big bowl. 10.

Move the ingredients to a greased 9×13-inch baking dish. Add the remaining mozzarella and Parmesan cheeses on top.

12. Preheat the oven to 250 degrees and bake for 25 to 30 minutes, or until the top is bubbling and golden.

13. Prior to serving, top with a sprinkle of finely chopped parsley.

Tips and Variations

You may make it lighter by using half-and-half or milk instead of heavy cream, but the sauce will still be thick. For variety in texture and nutrients, try adding peas, spinach, bell peppers, or any number of other veggies. Using gluten-free pasta and an appropriate thickening like cornstarch in place of all-purpose flour will make it gluten-free. Toast some breadcrumbs with some melted butter and sprinkle them over the dish before baking for a crunchier finish.