Kosher salt and freshly cracked black pepper to taste
1/4cupfresh parsley leavesminced
Remove steaks from refrigerator and season with salt or your favorite steak rub. Allow to come to room temperature for about an hour.
Light grill and set up for direct high heat.
In a large skillet over medium high heat, add vegetable oil, then add the mushrooms. Stir mushrooms with wooden spatula often until they start to brown, about 6-7 minutes.
Add 1 tablespoon of butter, minced garlic, and pearl onions, continue mixing for another 5 minutes or until both are browned.
Add shallots, thyme, and and cook for an additional 2 minutes.
Add Worcestershire sauce, Dijon mustard and stir for 30 seconds.
Add red wine and stir until reduced by about 1/8.
Add beef stock and bring back to a low boil.
Add sour cream to a medium bowl.
Remove about a cup of broth and slowly whisk it into the sour cream until fully incorporated.
Slowly mix the sour cream mixture back into the pan and add browning sauce.
Bring to a low simmer over medium-low heat and season to taste with salt and pepper. Add additional 2 tablespoons of butter and thicken with corn starch slurry by slowly whisking in corn starch until desired thickness.
Cook noodles according to package directions.
While noodles are cooking, place steak directly over high heat on your grill. Grill for a total of about 3 minutes per side, flipping often.
When pasta is desired tenderness, drain and plate. Cover with desired portion of sauce.
Slice steaks into thin strips and place on top of sauce covered pasta. Garnish with parsley and serve with pickled red onions.