– Cut the beef into 1 inch cubes. Season with salt and pepper and dust with flour to coat. Set aside. – Meanwhile, heat cooking oil in a large heavy skillet over medium high heat. Add in onions and saute until tender, about 5 minutes. Remove from skillet and set aside.
– Without cleaning the skillet, add in butter and let melt over medium high heat. Add in steak cubes and cook until browned, 8-10 minutes. Work in batches if you need to so you don't crowd the pan.
– Return onions to the skillet. Pour in beef broth, red wine, mustard (optional) and garlic powder and bring to a simmer. Let simmer for 25 minutes. Add in 1 cup of cream and simmer for another 15 minutes.
– While the beef is simmering, Cook egg noodles according to package directions. Drain well. – Season the beef sauce with salt and pepper, to taste and ladle onto the noodles.