Servings: 4

8 oz. uncooked egg noodles 8 oz. uncooked egg noodles
1 Tbsp. extra-virgin olive oil, divided 1 Tbsp. extra-virgin olive oil, divided
1½ lbs. beef sirloin, cut into thin strips 1½ lbs. beef sirloin, cut into thin strips
2 cloves garlic, minced 2 cloves garlic, minced
⅓ cup flour ⅓ cup flour
1 Tbsp. beef bouillon granules 1 Tbsp. beef bouillon granules
2 Tbsp. dry red wine 2 Tbsp. dry red wine
½ tsp. dried thyme leaves ½ tsp. dried thyme leaves
¾ tsp. sugar ¾ tsp. sugar
½ tsp. salt ½ tsp. salt
¼ tsp. black pepper ¼ tsp. black pepper
3 Tbsp. chopped parsley 3 Tbsp. chopped parsley

Cook noodles according to package directions.
Meanwhile, place 1½ tsp. oil in large nonstick skillet or wok.
Heat skillet over medium-high heat 1 minute.
Add half of beef and cook, stirring, 3 minutes.
Place on plate with any accumulated juices and set aside.
Add remaining 1½ tsp. oil to skillet; add remaining beef and garlic; repeat cooking process.
Place on plate with reserved beef and juices.
Add flour to skillet; cook and stir 6 to 7 minutes or until aromatic and flour begins to turn golden.
Remove from heat; cool slightly by stirring 1 additional minute.
Slowly whisk in ½ cup water to make a paste.
Slowly whisk in 1½ cups additional water (mixture may be lumpy).
Stir in bouillon granules, wine, thyme, sugar, salt and pepper along with reserved beef and any accumulated juices.
Return mixture to a boil over medium-high heat.
Cook 8 to 10 minutes or until slightly thickened.
Place noodles on serving platter.
Spoon beef mixture over noodles and top with parsley.