Classic Beef Stroganoff

Classic Beef Stroganoff 2 tablespoons butter 1 pound of boneless beef tender or sirloin steak, cut into 1/2 inch wide thin strips 1/4 teaspoon minced garlic 1/4 teaspoon coarse ground black pepper 1/4 cup, diced white onion 1 1/2 cups sliced,fresh mushrooms 1/2 cup beef broth 1/4 cup dry sherry wine 1 tablespoon Worcestershire sauce 1/4 teaspoon dried thyme leaves 1/4 cup whipped smooth sour cream 2 tablespoons chopped fresh parsley 1/4 cup cooked sweet peas 1/2 pound hot cooked wide egg noodles In a cast-iron skillet, melt butter over medium-high heat. Add beef strips; sprinkle with garlic and pepper. Cook 4 to 6 minutes, add onion stirring frequently, until browned. Add mushrooms; cook 2 minutes, stirring frequently. Stir in broth, sherry wine, Worcestershire sauce and thyme. Cook 4 to 6 minutes, stirring occasionally, until flavors are blended and beef is tender. Reduce heat to medium-low; stir in sour cream until well blended. Sprinkle with parsley. Serve over hot cooked egg noodles and sweet peas.