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Brown ground beef & diced onion in a large cast iron pan & cook until there is no pink in the beef & the onion is soft.
Remove excess grease from the pan.
Stir in butter slices.
Once the butter is melted, stir in flour & incorporate well (stir together really well) into mixture.
Next add in the beef broth slowly & stir well, the entire time, until all the broth is in the pot.
Scrape the bottom of the pan well while cooking/stirring too.
Bring this whole thing up to a boil.
Next add in sour cream, Worcestershire sauce, mustard, peas, & shredded cheese.
Stir well.
Let this simmer on low, & in another pan, cook up egg noodles.
Combine egg noodles to simmering broth pan & stir together well, making sure noodles combine well with sauce.
Then top this with the additional shredded cheese.
Put a lid on your pan & leave this way so topping cheese will melt (won’t take too long).
Then remove lid, turn the heat off, grab a bowl, pull a spoon out of your pocket & fill this bowl up with this stroganoff.
Grab a fork or a spoon & try it! n’JOY! 😉