Gluten-Free Beef Stroganoff

Kosher salt to taste
Freshly ground black pepper to taste
1 1/2 pounds beef sirloin thinly sliced against the grain
2 tablespoons olive oil
1 medium onion thinly sliced
3 cloves garlic minced
10 ounces mushrooms baby bella or button, sliced
2 1/2 tablespoons gluten-free flour
2 1/2 cups low-sodium beef broth
2 teaspoons Dijon mustard
1/2 cup sour cream or dairy-free alternative
8 ounces gluten-free noodles slightly undercooked (will finish cooking in sauce)
Fresh parsley chopped, optional, for garnish

Sprinkle salt and pepper on the beef strips. In a large skillet, heat olive oil over medium-high heat. Add the beef and sauté until browned on all sides. Then, move the beef to a bowl.
In the same skillet, add the sliced onion, minced garlic, and mushrooms. Sauté until the onions are soft and the mushrooms begin to brown, about 5 minutes.
Sprinkle the gluten-free flour over the vegetables and stir for about 1 minute to coat. Pour in the beef broth and add the Dijon mustard. Stir well and bring the mixture to a simmer.
Return the browned beef to the skillet. Allow the sauce to simmer for 10-15 minutes until it thickens slightly. Stir in the sour cream and adjust the seasoning with salt and pepper.
Combine the gluten-free noodles with the beef and sauce. Allow to cook for a couple of minutes to finish cooking the pasta. Optionally garnish with chopped fresh parsley and serve warm.