Cook the egg noodles in salted boiling water according to package directions.

Melt 1 tablespoon of butter along with 1 tablespoon of oil in a large skillet or saute pan over medium-high heat. Add the meat in a single layer, season generously with salt and pepper. If the meat doesn't fit in 1 layer, hold off and repeat a second batch or as needed (adding more oil as needed). Let the meat cook for 2-3 minutes per side (depending on the size). Remove to a plate, set aside.

Add the remaining 1 tablespoon of butter and 1 tablespoon of oil to the skillet. Toss the mushrooms and allow them to cook for 3 minutes stirring as required so they cook evenly on both sides. Remove to a plate, set aside.

Add the minced shallots and allow them to cook in the remaining oil for 2 minutes.Then add the garlic and cook until fragrant, about 30 seconds. Sprinkle the flour and using a whisk, stir it around so it coats the shallots and garlic for 1 minute. It's going to be very dry and you're going to think you did something wrong, but keep going! Add the broth, ¼ cup at a time, while using the whisk to scrape the brown bits on the bottom of the skillet. Continue to add ¼ cup at a time until the pan is deglazed and the broth is added in. Add in the Worcestershire sauce and the mustard, let the sauce reduce for 5-8 minutes or until it thickens. Stir in the creme fraiche and allow sauce to thicken for another minute. Add the mushrooms and steak back into the skillet, stir to combine and season with additional salt and pepper if desired.

Serve warm over egg noodles, garnishing with parsley if desired.