Instructions

1. In a large bowl, toss sirloin with salt, pepper, and 1/4 cup of flour to lightly coat. Heat canola oil in a large, high-walled skillet over medium-high heat. Working in batches, sear the beef on one side until it develops a deep brown crust. Flip and sear the other side until browned. Remove beef and set aside. Repeat with remaining beef.
2. Melt butter in the same pan, reduce heat to medium. Add onions, garlic, bay leaf, thyme, salt, and pepper. Cook about 20 minutes until onions are soft and nearly caramelized. Add a couple tablespoons water if pan gets too dry and onions start burning. Add mushrooms, cook for another 5 minutes until mushrooms are soft and browned. Discard the bay leaf and thyme. Deglaze the pan with red wine, use a wooden spoon to scrape up browned bits. Sprinkle in remaining flour and stir to combine. Add beef broth, French onion soup mix and Worcestershire sauce. Brint to low simmer. Add beef back into pan and simmer for about 8 minutes., until sauce thickens and beef is cooked through.
3. Remove skillet from heat and stir in sour cream. Add cooked egg noodles and mix until well combined. Top with grated gruyere. If using an ovenproof pan, bake in a 400-degree F oven until cheese is melted and slightly browned. Otherwise, leave on the stovetop over medium-low heat, cover, and heat until cheese melts. Top with parsley and serve immediately.