Thinly slice the ribeye steak against the grain.
Cook the egg noodles in boiling water according to the package instructions. Drain the noodles and set them aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the sliced steak in a single layer.
Cook the thin strips of beef until they brown, about 3-4 minutes per side. Remove the steak from the skillet and set it aside.
In the same skillet, add the sliced white mushrooms and sauté them until they are golden brown and tender.
Add the beef broth, condensed cream of mushroom soup, brown gravy with onions, sour cream, and tomato paste to the skillet with the mushrooms. Stir the ingredients well to combine and then bring the mixture to a simmer.
Return the cooked strips of beef to the skillet with the creamy mushroom sauce. Stir to coat the steak with the sauce and let it simmer for another 5 minutes, until the steak is heated through.
Divide the cooked egg noodles among plates and then spoon the beef stroganoff over the noodles. Garnish with chopped fresh parsley, if desired.
Enjoy your delicious homemade Beef Stroganoff!
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