Cut beef across grain into thin strips. This is easier if you freeze the beef for about 15 minutes to make it firm.
Heat a large sauté pan over medium heat. Season beef with salt. Cook beef in batches to avoid over crowding the pan. Brown beef on one side, 3-4 minutes, then flip and brown on the other side. Remove from pan. Repeat with second batch. Remove beef from pan.
Add mushrooms to the pan, season with salt. Cook until mushrooms have released their liquid and liquid has evaporated, about 10 minutes.
Add butter, onion, salt and pepper. Cook until onion is starting to soften and turn golden, about 10 minutes.
Add herbs and garlic to pan, cook until fragrant, about one minute.
Add wine and scrape up and brown bits from the bottom of the pan. Allow wine to reduce by half, about 3 minutes.
In a separate bowl, whisk together beef broth, Worcestershire sauce, flour.
Add beef back to pan, then add broth mixture. Simmer 4-5 minutes, or until thickened.
Remove from heat, stir in sour cream. Serve over noodles.