Cook egg noodles according to package directions; drain and return to pan to keep warm.
Cut meat into thin strips, about 1/3-inch by 2-inches long.
In a large frying pan over medium-high heat, heat olive oil. Add steak strips and sautuntil medium-rare; transfer onto a warm platter; cover loosely with aluminum foil to keep warm.
Reduce heat to low, add onion and garlic; sautuntil soft. Stir in mushroom soup, mushrooms, tarragon, Worcestershire sauce, salt, and pepper; simmer until mushrooms are cooked. Add sour cream and the steak strips; stir until well blended. Remove from heat and serve over cooked noodles.
Makes 4 servings.
* Pasta Hints and Tips (Learn how to cook pasta, etiquette of eating pasta, history of pasta, and much more).
** I have substituted lean ground beef (hamburger) in place of the steak. My family loves it both ways.
Low-Fat Beef Stroganoff Recipe: https://whatscookingamerica.net/beef/beefstroganofflowfat.htm