In a small bowl, add the flour and pepper and mix thoroughly

Add the steak to the bowl and shake/mix to lightly coat the steak

In a heavy skillet over medium heat, add 1 Tbsp of the oil and cook the steak until browned

Remove the steak from the pan and hold aside

Add the remaining olive oil to the pan and add the carrots mushrooms and onions

Cook for 5 minutes or until the mixture is a deep golden brown

Turn off the heat, add the wine and beef stock and scrape the pan to get up all the yummy bits

Turn the heat back up to high and cook on high for 3-4 minutes to reduce the liquid by a third

While that is reducing, in a separate pot, cook your egg noodles until al dente and drain

Once the sauce has reduced, turn off the heat and mix in the sour cream and mustard and add the beef back to the mix, and stir all together

Serve over the noodles and enjoy!