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 sauté until medium-rare; transfer onto a warm platter; cover loosely with aluminum foil to keep warm.
Reduce heat to low, add onion and garlic; sauté until 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.
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 4|
|Calories from Fat: 120 (31%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 68.3mg||21 %|
|Sodium 601mg||21 %|
|Potassium 371mg||10 %|
|Total Carbohydrate 51.5g||15 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 49.3g|
|Protein 16.1g||23 %|
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Calories per serving: 390
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