Remove sour cream from fridge and let it come to room temperature

Over medium to high heat, add 1 tablespoon olive oil in a large skillet/saute pan. Once the oil is hot, add the meat and brown on all sides. Remove from the pan and set aside in a plate or bowl.

Reduce the heat to medium low. Add remaining olive oil and add the onion and garlic. Saute for a minute or two.

Add the chopped tomatoes. Cook the tomatoes down about 5 minutes.

Add the sliced mushrooms, oregano and salt & pepper. Saute for about 5 minutes.

Sprinkle one tablespoon of flour over top of the mushrooms. Mix until the flour is incorporated.

Add the milk and broth. Mix.

Add the meat back to the pan (plus all the juices that have collected with it).

Cook on medium heat until the meat is tender. This should take about 15 minutes or so (this also depends on the cut of meat you use). Season with salt & pepper if needed.

Meanwhile cook your egg noodles.

When the meat is tender, remove the pan from the heat. Preferable away from the oven. I just put it on my nearby counter top on a trivet. Slowly add the sour cream and mix gently. You don't want it to curdle.

Mix until you have a creamy sauce. Add salt & pepper to taste.

Add the sauce to your egg noodles in a large serving bowl, or add the egg noodles right into the pan! Mix gently. Top with some extra oregano if desired.