Prepare the Vegetables:
In a large pot, heat vegetable oil and butter over medium heat. Add mushrooms, onion, celery, and carrots. Sauté for 5–6 minutes until softened and fragrant. Add minced garlic and cook for another minute.
Cook the Beef:
Add beef to the pot and sear until browned on all sides. Season with salt, pepper, thyme, and parsley.
Add Broth and Simmer:
Pour in the beef broth and bring to a boil. Reduce heat and simmer for 45–50 minutes, or until the beef is tender and the flavors are well blended.
Cook the Noodles:
In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.
Combine and Serve:
Add the cooked noodles to the soup just before serving. Taste and adjust seasoning as needed. Serve hot and enjoy!
Serving and Storage Tips
