First, heat the vegetable oil in a heavy skillet or Dutch oven over medium heat. Add the beef and brown it on both sides until it is cooked through. Remove the beef from the skillet and keep it warm by covering it with a lid.

In the same skillet, melt the butter over medium-high heat. Toss in the chopped onions and halved mushrooms. Cook them until the onions become soft and the mushrooms turn golden brown, which should take about 7 to 8 minutes. Then reduce the heat to low and add the minced garlic, marjoram, and thyme, stirring for another minute. Plate this lovely mushroom mixture and cover it to keep warm.

While the mushrooms are cooking, boil the egg noodles according to the package directions. Once done, drain them well.

Bring the skillet back to the stove and add the beef broth and Worcestershire sauce. Let this simmer while you scrape the bottom of the skillet to release any lovely browned bits. In a small bowl, mix the cornstarch with 1/4 cup of cold water and whisk it into the skillet. Allow everything to simmer until the sauce thickens, whisking frequently.

Now, return the beef and mushroom mixture to the skillet, warming everything for an additional 2 to 3 minutes. Season it with salt and pepper to taste.

Finally, serve the enticing beef and mushroom mixture over the cooked egg noodles. Don’t forget to sprinkle some chopped fresh parsley on top! Enjoy this comforting Beef and Noodles dish—you’ve earned it!