Beef Stroganoff

2 pounds sirloin steakSalt and pepper to taste1-2 tablespoons Olive oil1 medium yellow onion, sliced10 ounces portobello mushrooms, sliced1 jar (12 ounces) Robert Rothschild Farm Mushroom Trio Marinade & Simmer Sauce1 cup water or chicken or beef stock 1/2- 3/4 cup sour cream1 tablespoon parsley, minced1 pound egg noodles2 tablespoons butterSalt and pepper to tasteCut sirloin steak into small 1/4 inch thick strips. Season sirloin strips with salt and pepper.Heat oil in a large skillet and fry meat in batches until it is lightly browned. Remove meat from skillet. Add onions and mushrooms. Cook until onions are translucent.Add Mushroom Trio Marinade & Simmer Sauce and water or stock to pan and stir. Return meat to skillet and bring sauce to slow simmer. Simmer meat in sauce 25-30 minutes, stirring occasionally.Meanwhile, bring a large pot of water to a boil and add egg noodles. Cook for 10-12 minutes, strain and add back to pot. Add butter and stir to incorporate melted butter into noodles. Season with salt and pepper.Remove sirloin mixture from heat and mix in the sour cream and parsley. Spoon generous helping of beef mixture over cooked buttered egg noodles. Top with a little bit of sour cream and garnish with parsley.Serve eight.Nutrition values per serving: 515 calories, 31 g fat (17 g saturated), 41 g carbohydrates, 3 g fiber, 35 g protein, 136 mg cholesterol, 986 mg sodium.Robert Rothschild Farm