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Slice the beef against the grain into thin slices. Dust with flour to coat. Set aside.
Cook egg noodles according to package directions. Rinse and drain well.
Heat olive oil in a large heavy skillet over medium high heat. Add in onions and mushrooms and sauté until tender (7 min.). Remove from skillet and set aside.
Add butter and sliced steak to skillet over med/high heat. Cook until browned (4-5 min.).
Add back onions and mushrooms to skillet. Pour in beef broth, brown gravy sauce and Lipton onion soup mix and bring to a simmer. Simmer until thickened (2-3 min.).
Stir in sour cream and Dijon until incorporated.
Season with salt and pepper to taste.
Serve over noodles. (Can be mixed together afterwards.)