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Slice the tenderloin thinly against the grain and season with salt and pepper.
Sear the meat on high heat in olive oil and butter. It's going to take seconds on each side and make sure to do it in batches.
Remove and add the mushrooms sauté for 4-5 minutes, add more butter if needed.
Add the onion and garlic, cook for another 5 minutes.
Add the flour then the broth.
When the broth thickens a little adjust the seasoning and add the oregano and tarragon.
Give the sauce more flavor with sour cream, heavy cream, Worcestershire sauce and mustard.
Put back the meat, egg noodles and garnish with parsley.