Begin by bringing a large pot of salted water to a rolling boil. Add in the egg noodles and cook them according to package instructions until al dente, which usually takes about 8-10 minutes. Once cooked, drain the noodles well and set them aside, ready to soak up the delicious sauce later.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Add the strips of beef sirloin in a single layer, cooking for 3-4 minutes until they are nicely browned on all sides. Once seared, remove the beef from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil and reduce the heat to medium. Toss in the sliced onions and sauté them for 2-3 minutes until softened and translucent. Add minced garlic and cook for an additional minute, stirring frequently.

Next, add the sliced mushrooms to the skillet and stir them in, cooking for about 5 minutes until they are golden brown.

Sprinkle 2 tablespoons of all-purpose flour evenly over the mushroom mixture, stirring well. Cook this mixture for about 1 minute, allowing the flour to cook slightly and begin to thicken.

Gradually pour in 2 cups of beef broth and 1 tablespoon of Worcestershire sauce while constantly stirring. Bring the mixture to a simmer.

Once the sauce has thickened, reduce the heat to low and gently stir in 1 cup of sour cream. Season with salt and pepper to taste, cooking for an additional 2 minutes.

Add the seared beef back into the skillet, stirring to coat well with the creamy sauce. Heat everything through for about 2-3 minutes.

To serve your Gordon Ramsay Beef Stroganoff, either mix the sauce over the cooked egg noodles or plate them separately.