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Slice the beef in thin strips cross grain, remove most fat. Marinate strips in ¼ cup wine and 1 Tbsp Gochujang then coat the beef strips in flour seasoned with salt and pepper.
Melt 2 Tbsp butter in a large skillet over medium high heat and brown the beef strips in 2 batches, about 2 minutes per side. Set aside the browned beef.
Add 2 Tbsp butter to the skillet. Sauté the chopped onion until softened and browned. Add the minced garlic and cook until fragrant.
Pour in the beef stock then ½ cup wine, scraping clean the bottom of the pan bits (deglaze the fond). Add the beef strips to the skillet. Bring the mixture to a simmer, stirring until thickened. Stir in the Dijon mustard and Worcestershire sauce. Cover and simmer gently on low for about 20 minutes to allow the flavors to meld.
While simmering, begin cooking the noodles.
Remove the mixture from heat and stir in the sour cream and chives. Gently warm through but do not allow the mixture to boil, as the sour cream will separate. Season with additional salt and pepper as needed.
Serve over a bed of cooked wide noodles.