Cut beef into thin strips and season with the Lawry’s garlic salt. Add Worcestershire sauce to the beef and work it in well. Let stand to marinate for 10 minutes.

Using a Zip-loc bag, put beef and three tablespoons of flour into the bag. Toss well. Add more flour if necessary to ensure all the pieces of beef are coated. Reserve for step 3.

Add olive oil and butter to a large skillet and start heat on medium-high. Add the onions and sauté until translucent. Remove with a slotted spoon and reserve. Add the mushrooms and sauté until soft. Remove with a slotted spoon and reserve with the onions for Step 4.

If there is not enough oil left in the pan, add the olive oil and butter. Add the beef from Step 1 and brown, trying not to crowd the pan. Flip pieces over to brown both sides.

Add the reserved onions and mushrooms and stir in the beef broth. Reduce heat to low, and simmer for about 10 minutes. Add half-and-half, and stir in well. The sauce should be getting thick by now. If the sauce is thin, you can thicken it by mixing 1 tablespoon corn starch in 1/2 cup of water (or half-and-half, if you’d like it richer) and slowly stirring the mixture into the pan. Spoon in the sour cream and gently stir to incorporate. Reduce heat to low simmer to keep warm.

Boil egg noodles, rinse well, and drain.

Ladle Beef Stroganoff over plated noodles and serve.