Slice beef into 1/4 inch thick strips.

Combine flour, salt, and pepper in a resealable bag.

Preheat a large skillet on medium-high heat with oil.

Season beef with salt and pepper.

Coat beef in the flour mixture.

Shake off excess flour and add beef to the hot skillet in batches, avoid crowding.

Cook for 1-2 minutes per side until browned and set aside.

Repeat until all beef is cooked, adding oil as needed.

Cook egg noodles according to package directions.

Add oil to the skillet and sauté diced onion until softened, scraping up browned bits.

Add beef broth and butter to the skillet, bring to a simmer.

Stir in cream of mushroom soup until combined.

Mix in sour cream until fully incorporated.

Season the sauce with salt and pepper to taste.

Return the cooked beef to the sauce and coat evenly.

Heat through briefly, avoid overcooking to keep the beef tender.

Serve the Beef Stroganoff over cooked egg noodles.

Enjoy!