Butter Noodles with Beef Sauce

• 1/4 cups Flour
• 1 teaspoon Each, Salt And Pepper
• 3 Tablespoons Oil
• 2 pounds Boneless Beef Chuck Roast, Cubed
• 1 pound Whole Baby Portabello Mushrooms
• 5 whole Medium Carrots, Chopped
• 1 whole Large Onion, Chopped
• 6 cloves Garlic, Crushed
• 2 teaspoons Dried Rosemary
• 32 ounces, fluid Beef Broth
• 2 Tablespoons Each, Corn Starch And Water
• 1/2 cups Crumbled Blue Cheese
• 16 ounces, weight Egg Noodles
• 4 Tablespoons Butter
• 2 teaspoons Each, Salt And Garlic Powder
• 1 Tablespoon Dried Parsley Flakes

1. For the beef sauce: Combine the flour, salt and pepper in a small bowl.
2. Set aside 1 tablespoon of the flour mixture for later and add the rest into a large Ziplock gallon bag.
3. Add beef cubes and shake to coat.
4. Heat oil in a large skillet over high heat.
5. Add the beef and sear it on all sides.
6. Add mushrooms, carrots and onion, and cook and stir until onion is clear and soft.
7. Stir in the reserved tablespoon of flour mixture, garlic and rosemary, and then stir in the beef broth.
8. Bring to a boil.
9. Combine the cornstarch and water in a small bowl then add it into the boiling mixture.
10. Reduce heat to a simmer, cover and simmer for 1 1/2 to 2 hours or until beef is tender.
11. Close to the end of cooking time, cook noodles according the package instructions then drain off the hot water.
12. Melt butter over the hot noodles and stir in seasonings.
13. Plate your noodles.
14. Ladle beef mixture over the buttery noodles and top each plate with a bit of blue cheese crumbles.

flour, salt, oil, mushrooms, carrots, onion, garlic, rosemary, starch, cheese, noodles, butter, salt, parsley flakes

Taken from tastykitchen.com/recipes/main-courses/butter-noodles-with-beef-sauce/ (may not work)