Beef Stroganoff over Buttered Noodles

Ingredients
3.5-4 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
6 cloves garlic, chopped
2 tablespoons cognac or brandy
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3-4 tablespoons sour cream, plus more for garnish
1.5 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf.

Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and 3 cloves of chopped garlic and cook about 5 minutes. Pour in the cognac/brandy and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.

While meat is cooking, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil in a large skillet. Add the mushrooms, remaining 3 cloves of chopped garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.

When meat is almost done, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper.

When the meat is done, fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper. Remove from heat.

Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.