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Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pan and set it aside.
Sauté the Onions:
In the same skillet, add another tablespoon of olive oil. Add the sliced onions and sauté them over medium-low heat for about 15-20 minutes, stirring occasionally, until they are golden and caramelized. Add the minced garlic and cook for another minute.
Prepare the Sauce:
Sprinkle the flour over the caramelized onions and stir for 1-2 minutes. Slowly add the beef broth, stirring constantly to avoid lumps. Add the heavy cream and Dijon mustard (if using). Stir and bring to a simmer. Let the sauce cook for about 5-7 minutes, or until it thickens.
Combine Beef and Noodles:
Return the browned beef to the pan and stir to combine. Let it cook in the sauce for another 5 minutes to absorb the flavors. Meanwhile, cook the egg noodles according to the package instructions. Drain and add them to the pan with the beef and onions. Toss everything together to coat the noodles in the rich sauce.
Serve:
Taste and adjust seasoning with salt and pepper if needed. Serve hot, and garnish with fresh thyme or parsley if desired.
Serving and Storage Tips:
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