Cream Cheese Steak Stroganoff

Method

1. Pat the sliced sirloin dry, season it with 3/4 teaspoon of the salt and 1/2 teaspoon of the black pepper, and sear it in the oil in a very hot skillet in two batches, about 90 seconds total each, pulling it while the centers are still rare.
2. Melt the butter in the same pan and brown the mushrooms without stirring for 4 minutes, then cook until their liquid has evaporated, about 5 minutes more.
3. Add the onion and cook until soft and golden, 6 minutes, then stir in the garlic, flour, and paprika and cook 2 minutes to take the raw edge off the flour.
4. Whisk in the beef broth, Worcestershire, and Dijon, scraping the pan clean, and simmer until the sauce thickens enough to coat a spoon, about 5 minutes.
5. Meanwhile boil the egg noodles in salted water until just tender and drain them.
6. Drop the heat to low and whisk in the cream cheese a few cubes at a time until it melts completely, then stir in the sour cream off the heat; boiling the sauce now will make it curdle.
7. Return the steak and its juices, season with the remaining salt and pepper, warm through for 2 minutes without simmering, and serve over the noodles with the parsley.