Thoroughly rinse produce and pat dry. Cut mushrooms into ¼" slices. Peel onion and chop into a medium dice. Coarsely chop garlic. Stem parsley and coarsely chop. Stem thyme and coarsely chop.

Bring a large pot of lightly salted water to a boil. Put a colander in the sink. Add the egg noodles and cook for 11–13 minutes, stirring occasionally, until al dente. Drain and rinse with cold water to stop the cooking process. Drain well and set aside until ready to serve.

While noodles are boiling, bring a small pot with 1½ cups water to a boil. Add the beef bouillon cube and whisk until dissolved. Remove beef broth from the heat and set aside.

Heat a large pan with 1 tsp. of olive oil over medium heat. Add the beef and cook for 8 -10 minutes, or until browned and no pink remains. Drain some of the fat from the pan. Slowly stir in the flour until incorporated. Transfer the cooked beef to a bowl and keep warm.

In the same pot the noodles were cooked in, heat 1 Tbsp. of olive oil, onion, and garlic over high heat for 2-3 minutes, or until onions are translucent. Reduce heat to medium and add mushrooms, thyme, and half of the parsley. Cook for 3-4 minutes, or until mushrooms are fork tender. Add the red cooking wine, reserved beef broth, and cooked ground beef and bring to a simmer. Cook for 2-3 minutes. Remove from the heat and slowly stir in the sour cream. Season with a pinch of salt and pepper.

Add a serving of noodles to a shallow dish or bowl. Add a generous dollop of the stroganoff sauce over the noodles. Garnish with the remaining parsley and a crack of freshly ground black pepper.