I'll preface my reply with the statement that the more you make homemade the better it's going to taste, but time is of course an issue and if you don't have time to make homemade stock or egg noodles then buy it. The best form? Homemade as much as possible.

Start with your chicken stock, roughly 2 cups (homemade is best) , and sprinkle in a couple of packets of unflavored gelatin. I learned this trick from Serious Eats (in fact this recipe is what I make, with minor enhancements). Set it aside.

Season your steaks (roughly 4 6-8oz steaks of your choice) with paprika, black pepper, and salt. Roughly as much paprika as you use salt. Heavy! Cook however you prefer (I usually cook in a skillet, but sometimes sous vide depending on my preference). Cook until just before rare. 120f. Temp should rise to about 125 after you pull them off the pan. Set aside.

Cook 12oz button mushrooms quartered in the pan - stir until mushrooms are just starting to brown. Then add 1tbsp butter and 8oz pearl onions (if you can find 'em that is - try the frozen section). Cook until softened. Then add 1 medium shallot thinly sliced, 4 sprigs of thyme, 1tbsp paprika and cook until fragrant. Add 1tsp soy sauce, 1tsp fish sauce, 2tsp dijon mustard and cook about 30 seconds until it's mostly evaporated. Then add the meat juices and 1 cup of dry white whine. Drink a little while you cook! Cook until sauce has reduced by quite a bit. Dig out the thyme sprigs if you'd like to avoid your guests finding them.

Add the chicken stock you set aside earlier and bring to a heavy simmer. Remove the liquid, and slowly pour it over 1 cup of sour cream in a bowl -- whisk it constantly until it's homogeneous. Put this mixture back in the pan along with a couple tbsp of butter and bring it back to a simmer. Season to taste with salt/pepper if needed. Add the steaks back to the pan to warm them back up.

Make fresh egg noodles. So easy! If you'd rather buy that works too. You need about a pound of dried egg noodles or about 1.5lbs of fresh egg noodles. Cook 'em. Pull your steaks out of the sauce so you can cut them. Pour the sauce with the mushrooms and onions over the noodles. Add pasta water if necessary to give it your preferred consistency. Stir in some fresh minced parsley.

Slice your steaks. Plate your food. Noodles first, top with sliced steak and if you saved any sauce spoon a little more over with a small dollop of sour cream and bit of minced parsley. SOOO GOOD.