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!