Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook according to package instructions for about 6-8 minutes. Drain the noodles and toss them with olive oil to prevent sticking.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the beef strips in a single layer, seasoning with salt and pepper. Sear for about 3-4 minutes until browned. Remove and let rest.

In the same skillet, add another tablespoon of butter, then add the diced onions and minced garlic. Sauté for 2-3 minutes until soft and translucent. Add mushrooms and cook for an additional 4-5 minutes.

Pour in 1 cup of beef broth and scrape the bottom of the skillet to deglaze. Stir in 1 cup of sour cream and let simmer gently for 2-3 minutes.

Return seared beef to the skillet, tossing it into the sauce for 1-2 minutes. Fold in the cooked egg noodles and adjust seasoning with dill, salt, and pepper.

Plate generously, garnishing with dill or cracked black pepper. Enjoy!