In a very large thick sauté pan or skillet, preferably non-stick, heat 2 tablespoons of butter over high heat

Add mushroom slices and onion using a wooden spoon cook both sides of mushroom and onion till clear, reducing heat to medium

Cook egg noodles according to directions on package.

Lay the beef cubes on a cutting board and dust both sides with salt, pepper. Remove mushroom and onion from pan.

Heat the same pan back up to high and add 2 tablespoons of olive oil. Sear ribeye about 1-2 minutes on both sides and cook to your preference.. Add Worcester sauce. Don't overcook, still should have some pink

Turn Heat to low, Add Sour cream add 2 tablespoons butter, and then cooked mushrooms and onion.

Adjust the burner just to heat the mixture back up to serving temperature and taste and re-season if needed.

While the stroganoff is coming back up to temperature, add cooked egg noodles and mix. Serve

Add salt and pepper to taste.