Surefire hubby pleaser right here! I always get some extra cuddles when I serve this.

1. Preheat your oven to 375°F (190°C).

2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, cooking until softened, about 3 minutes.

3. Add the sliced beef to the skillet and brown on all sides. Toss in the mushrooms and thyme, cooking until the mushrooms are soft.

4. Sprinkle the flour over the beef and mushrooms, stirring to coat. Slowly pour in the beef broth, stirring constantly to create a thick sauce.

5. Remove from heat, and stir in the sour cream. Season with salt and pepper to taste.

6. Mix in the cooked egg noodles to the beef and mushroom mixture.

7. Transfer everything into a baking dish. Sprinkle the top with shredded cheddar cheese.

8. Bake in the preheated oven for about 20-25 minutes, or until bubbly and golden on top.

9. Garnish with fresh parsley before serving.

This recipe is quite versatile. For a lighter version, you can use ground turkey instead of beef, and Greek yogurt in place of sour cream. To make it gluten-free, opt for a gluten-free flour blend instead of all-purpose flour and use gluten-free noodles. If you’re a fan of a little spice, add a dash of paprika or cayenne pepper to the beef mixture.