Beef and noodle comfort

Put two of my favorite foods together and I get a meal that I have to force myself to keep from eating more than a serving!

I'm a beef lover. I suppose I should join some group for this, "Hi, I'm <name> and I love steak!" would be the opening line as we stood up and shared our troubled past with cheeseburgers, seared slabs of bovine deliciousness, and other beefy type meals. But I eat it in moderation (so I tell myself) and enjoy it all the more because of it. I had the idea to match beef with another favorite food, pasta, because my ex-wife used to make this stuff she called 'stroganoff' which was bite sized bits of beef mixed in with cream of mushroom soup, sour cream, and onions. I had the mushrooms but not the soup so made it this way instead. I like it better!

INGREDIENTS:
​4 or 5 garlic cloves minced
1 onion chopped
1 to 2 lbs beef (chuck roast is good) cut into bite sized pieces
1 1/2 cups beef stock
3 tblspn corn starch
1 tblspn vegetable oil
2 tblspn ghee
1/4 tspn salt,pepper, and garlic powder
1 tspn sage
1 cup milk
1 cup sour cream
1 package egg noodles

DIRECTIONS:
boil egg noodles until soft, drain and set aside.
mix sour cream and milk. leave out to warm to room temp.
warm a large saucepan over medium heat.
saute onion and garlic until onions are translucent
add beef and spices, stirring occasionally until beef is browned.
in a separate container, mix corn starch into room temperature beef stock
add mixture to the pan and stir. 
add mushrooms
cover and simmer over low-medium heat for about 45 minutes or until mushrooms
are fully cooked.
slowly stir in sour cream/milk mixture and bring back to a simmer.
When beef mixture bubbles for 5 minutes, turn off heat, stir well.

serve over egg noodles. Also goes well with mashed potatoes!