Instructions: In a 5- to 6-quart pan over high heat, bring 3 to 4 quarts water to a boil. Add noodles, return to a boil, and cook, stirring occasionally, until barely tender to bite, 5 to 7 minutes. Drain and pour into a large serving bowl.

Meanwhile, rinse beef and pat dry. Cut meat across the grain into 1/8-inch-thick slices.

Pour 1 tablespoon olive oil into a 12-inch frying pan or 14-inch wok over medium-high heat; when hot, add beef and stir until browned on the edges but still pink in the center (cut to test), 2 to 3 minutes. Pour into another bowl.

Add remaining 2 tablespoons olive oil to pan; when hot, add onion and garlic and stir until onion is limp, 3 to 5 minutes. Add mushrooms and stir often until beginning to brown, 3 to 5 minutes.

Add wine, cognac, and oyster sauce to mushroom mixture. Bring to a boil over high heat, then reduce heat and simmer to blend flavors, about 5 minutes.

Add cream and bring to a simmer. In a small bowl, mix cornstarch with 1 tablespoon cold water until smooth. Add to mushroom mixture and stir until it boils and thickens, about 2 minutes.

Add sour cream and beef with any accumulated juices to pan and stir just until heated through, about 1 minute. Add salt and pepper to taste.

Pour the beef Stroganoff over hot noodles. Sprinkle with parsley if desired.

This recipe yields 4 servings.

Comments: At the Joel Palmer House in Dayton, Oregon, Jack Czarnecki serves this dish topped with sliced white truffles. Oyster sauce is sold in well-stocked supermarkets and in Asian grocery stores.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.