Preparation:

Prepare egg noodles per the manufacturer’s directions. While the noodles are cooking, prepare the beef stroganoff.  

In a large sauté pan on high heat, add 3 tablespoons oil, then add beef strips. Season with salt and pepper and brown each side. To keep pan temperature high enough to brown the beef, you may need to work in batches. When both sides are browned, remove the beef and reserve in a bowl.

In the same pan, reduce heat to medium and add onion. Cook onion for 2 minutes. Remove onion and place in bowl with beef.

In the same pan, add remaining oil and cook mushroom slices for 4 minutes. Season with salt, pepper, and nutmeg. Reduce heat to low and add yogurt to mushrooms. Thoroughly mix yogurt into mushrooms; however, do not let yogurt come to a simmer/boil or the yogurt will curdle. Stir in the beef and onion.
Season with salt and pepper to taste.

Serve stroganoff immediately over noodles in equal portions on four plates or bowls.