Gather all ingredients and set them within reach before you begin cooking

Place a large skillet over medium high heat then melt the butter with the vegetable oil

Add the sliced mushrooms and a pinch of salt then sauté while stirring occasionally until the mushrooms turn golden brown which takes about five to ten minutes

Add the diced onion and the ground beef then cook while stirring until the beef is browned and crumbly and the onions become soft and translucent

Season with freshly ground black pepper and a pinch of cayenne to taste

Stir in the minced garlic and sprinkle the flour over the mixture then cook and stir for about one minute so the flour loses its raw taste

Pour in the beef broth along with the water and bring the mixture to a gentle simmer stirring occasionally so the flour blends into the liquid and the sauce starts to thicken

Reduce the heat to medium then add the egg noodles making sure they are submerged in the liquid

Cover the skillet with a tight fitting lid and let the noodles simmer for five minutes then uncover stir to prevent sticking and cover again to cook until the noodles are just tender

If the pan becomes too dry before the noodles are cooked add a splash more beef broth to maintain a saucy consistency

When the noodles are tender reduce the heat to low and stir in the sour cream until the sauce becomes smooth and creamy

Taste and adjust seasoning with salt and pepper then serve immediately topped with extra sour cream and a sprinkle of sliced chives or green onions