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Prep beef: Start by pounding the rib-eye into a thin steak. Slice it into strips and season with salt and pepper.
Sear batch 1: Heat 1 tablespoon of oil in a hot pan. Sear half of the beef for 30 seconds on each side. Then transfer it to a plate.
Sear batch 2: Add the remaining oil and repeat with the rest of the beef. Set it aside.
Brown veg: Lower the heat, add butter, and then stir in the sliced onion. Cook for 1 minute, then add mushrooms and cook for another 4 minutes until they are golden.
Make roux: Sprinkle flour over the veggies and stir for 1 minute.
Deglaze: Pour in ½ cup of beef broth and scrape the bottom of the pan. Once the mixture is smooth, add the rest of the broth and Dijon mustard. Let it simmer for 5 minutes.
Finish sauce: Remove the pan from the heat and stir in sour cream until the sauce is silky.
Warm beef: Return the beef and its juices to the pan and heat for 1 minute on low.
Serve: Ladle the beef mixture over buttered noodles and sprinkle chopped chives on top.