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Combine each set of seasonings and measure out remaining ingredients before beginning.
Heat 1 tablespoon of olive oil in a soup pot over medium-high heat and add the mushrooms. Sauté on each side for 3-4 minutes. Set aside once cooked.
Cut meat into 1-inch cubes, discard any large pieces of fat. Sprinkle with meat seasonings. Toss to coat. Sprinkle with flour and toss again.
Heat 1-2 Tablespoons olive oil in the same pot over medium-high heat. Add the beef in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Transfer to a plate.
Add the wine to the soup pot and set heat to medium. Let it reduce by half, 4-5 minutes.
Add the butter, onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, and soup seasonings and cook for 2 minutes.
Add the beef broth, chicken broth, and bay leaf. Bring to a boil, then reduce to a simmer.
Add the seared beef along with any juices from the plate. Cover partially and let it simmer very gently over medium-low heat for 1 hour.
Add the frozen peas while you boil the egg noodles in a separate pot of salted water according to package instructions. Drain once cooked.
Add the cooked mushrooms and discard the bay leaf. Add the cooked noodles to serving bowls and ladle the soup on top. Garnish with parsley and serve!