Start by thinly slicing beef into strips about 2 inches long. Grate about a tablespoon of onion and melt about a tablespoon of butter in a frying pan. Get a large saucepan ready with water, salt and a bit of vegetable oil to coat the top for your egg noodles.

Sauté the onion for about 2 minutes, then add your beef. Sauté that for about 5 more minutes until everything is evenly browned, then remove from heat. Put this into a mixing bowl and keep warm.

Put the noodles water on to a high boil. When it reaches that high boil, add your egg noodles and give them a good stir with a chopstick or the handle of a wooden spoon, to prevent sticking. Stir again every few minutes. Once they are soft, or al dente (your preference), remove from heat.

While your noodles are cooking, add 2 more tablespoons of butter to the frying pan and sauté your mushrooms. Once they are nicely done, add the beef again and sprinkle with about 3/4 tablespoon of flour, a grating of nutmeg, a pinch of basil, plus salt and pepper to taste.

Return to a medium-high heat and add about a 1/3 cup of dry red wine. As this is warming, stir in up to a cup of sour cream and mix well. Once this starts to thicken a little bit, remove from heat.