Cook the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the beef strips and cook until browned on all sides. Remove beef from the skillet and set aside.
Sauté Vegetables: In the same skillet, add the onions and garlic, sautéing until the onions are translucent. Add the mushrooms and cook until they are soft and browned.
Combine Ingredients: Return the beef to the skillet. Stir in the beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer and let cook for about 10 minutes, or until the beef is tender.
Add Sour Cream: Reduce the heat to low. Stir in the Dewfresh sour cream and season with salt and pepper. Cook gently until the sauce is heated through but not boiling.
Serve: Serve the beef stroganoff over buttered egg noodles, garnished with fresh parsley.
