Cut the beef against the grain into about ½ -inch wide by 1 ½ -inch long strips.
In large mixing bowl add the meat strips and generously season with the Red River Ranch Original or salt and pepper.
Melt 2 tablespoons butter in a large cast iron skillet over medium heat.
Add about half of the beef to the skillet and cook for about 2 minutes to sear. Flip the steak, and cook an additional 2 minutes.
Remove the beef from the skillet and set aside. Melt 1 tablespoon of butter and repeat with the remaining beef.
In the same skillet melt 1 tablespoon of butter. Stir in the onions and saute for about 3 minutes, stirring occasionally. Stir in the garlic and mushrooms. Cook for 5 to 7 minutes, or until the onions and mushrooms are soft, stirring occasionally.
Add the white wine to deglaze the skillet. Be sure to scrape the brown bits off the bottom of the pan with a wooden spoon or spatula. Let the mixture cook down for about 3 minutes, stirring frequently.
In a medium bowl whisk together the beef broth, Worcestershire sauce and flour until smooth.
Pour the beef broth mixture into the skillet. Stir in the beef back and cook over medium-low heat for about 40 minutes, covered, or until the beef is tender, stirring occasionally.
Meanwhile, boil the noodles according to directions on the package. Drain well and lightly coat with additional butter or olive oil. Keep warm.
Stir the sour cream in to the beef mixtures and let simmer for about 2 minutes, stirring frequently. Season to taste, if needed.
Serve over egg noodles, garnished with chopped green onion, if desired.
