Step 1: Prepare the Steak

1. Season the Steaks: Generously season both sides of the steaks with salt and pepper.
2. Heat the Skillet: In a large skillet, heat olive oil over medium-high heat. Add butter and let it melt.
3. Sear the Steaks: Place the steaks in the pan and sear for 3-4 minutes per side for medium-rare (adjust for desired doneness).
4. Rest the Steaks: Remove the steaks from the skillet and let them rest on a plate while preparing the sauce.

Step 2: Make the Mushroom Sauce

1. Sauté the Onion: In the same skillet, add olive oil and butter over medium heat. Sauté the chopped onion for 3-4 minutes, until softened.
2. Cook the Mushrooms & Garlic: Add sliced mushrooms and minced garlic. Cook for 5 minutes, stirring occasionally, until the mushrooms are golden brown.
3. Deglaze with Beef Broth: Pour in beef broth and bring to a simmer, letting it reduce slightly for 3-4 minutes.
4. Add Cream & Dijon: Stir in heavy cream and Dijon mustard, mixing well. Season with salt and pepper to taste. Let the sauce thicken slightly for 2-3 minutes.

Step 3: Prepare the Egg Noodles

1. Cook the Noodles: In a large pot of salted boiling water, cook egg noodles according to package instructions.
2. Drain & Toss: Drain and toss with butter and a pinch of salt for extra flavor.

Step 4: Assemble & Serve

1. Plate the Dish: Place a generous portion of buttery egg noodles on a plate.
2. Top with Steak: Slice the rested steak and arrange it over the noodles.
3. Drizzle with Mushroom Sauce: Spoon the creamy mushroom sauce over the steak.
4. Garnish & Serve: Sprinkle with chopped fresh parsley and serve immediately.