Measure out all your ingredients first. Chop the stew meat into 1-inch cubes and pat them dry with a paper towel. Season generously with salt, black pepper, garlic salt, celery salt, and onion powder for maximum flavor.

In a large soup pot, heat olive oil over medium-high heat. Brown the meat in batches, making sure not to overcrowd the pot. This process should take about 3-4 minutes per batch. Once browned, set the beef aside.

Deglaze the pot with a splash of wine—this will lift the delightful bits stuck to the bottom. Then, add butter, diced onions, sliced mushrooms, and minced garlic. Cook for about 5 minutes until softened and fragrant.

Add the remaining wine, Worcestershire sauce, Dijon mustard, thyme, rosemary, and parsley. Let it cook for another minute to reduce.

Sprinkle the flour over the aromatics and cook for 2 minutes, stirring continuously to avoid lumps. Gradually stir in the beef and chicken broth.

Add the bouillon cube and the bay leaf. Bring the mixture to a boil, then lower the heat and let it simmer for about 45 minutes, stirring occasionally.

Prepare the egg noodles in a separate pot according to package instructions. Drain and set aside in serving bowls.

Once the soup has simmered and thickened, add the frozen peas. Remove the bay leaf, then mix the sour cream with a little broth before stirring it back into the soup.

Ladle the soup over the egg noodles in bowls, garnish with additional parsley if desired, and enjoy.