1 1/2 pounds sirloin steak tips
Salt and ground black pepper
10 ounces white mushrooms, wiped clean and sliced thin
1 medium onion, minced
2 tablespoons all-purpose flour
1 teaspoon tomato paste
1 1/2 cup chicken broth
1 1/2 cup beef broth
1/3 cup brandy
1 1/2 teaspoon dark brown sugar
6 ounces (about 3 cups) wide egg noodles
2/3 cup sour cream
2 teaspoons lemon juice
1 tablespoon minced fresh parsley leaves

Using a meat pounder, pound the beef to an even 1/2-inch thickness. Slicing with the grain of the meat, slice the meat into 2-inch-wide strips, then slice each strip crosswise into 1/2-inch-wide pieces.

Pat the beef dry and season with salt and pepper. heat 1 tablespoon of the oil in a 12-inch-nonstick skillet over medium-high heat until just smoking. Brown half of the beef until well browned on both sides, 6 to 8 minutes; transfer beef to a bowl. Repeat with 1 tablespoon more oil and the remaining beef; transfer to the bowl.

Add the remaining 2 tablespoons oil to the skillet and return to medium-high heat until shimmering. Add the muschrooms, onion and 1/2 teaspoon salt and cook, stirring often, until the mushrooms have released their moisture and are golden brown, about 7 to 10 minutes.

Stir in the flour and tomato paste and cook for 30 seconds. Gradually whisk in the broths. Stir in the brandy, sugar and beef with any accumulated juices. Bring to a simmer, cover, and cook over low heat until the beef is tender, 30 to 35 minutes.

Stir the noodles into the skillet. Cover and continue to cook over low heat, stirring often, until the noodles are tender, 10 to 12 minutes.

Off the heat, stir a few tablespoons of the sauce into the sour cream to temper it, then stir the sour cream mixture back into the skillet. Stir in the lemon juice and season with salt and pepper to taste. Sprinkle with the parsley and serve.

From "The Best Skillet Recipes", (c)2009, Editors of Cook's Illustrated / America's Test Kitchen