Beef Stroganoff w/ Papperdelle Noodles

This dish has to be one of my absolute favorites. The stroganoff with pappardelle noodles taste like a million bucks together. This is a family favorite. And I hope you try it out and make it a family favorite of your own...
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Beef Stroganoff w/Papperdelle Noodles

Serves: 8

Ingredients

2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 1/2 cups sliced mushrooms (Crimini & Button)
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
2 12oz bags of Pappardelle Pasta
Parsley chopped
2 tbsp Whole butter

Directions

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and Mushrooms cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan. Pour in beef broth & wine and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
For Pappardelle noodles cook in boiling salted water. Cook until el Dente it normally takes 8 minutes. Toss in some butter and chopped parsley..
Five minutes before serving the stroganoff  stir in the sour cream. Heat briefly then salt and pepper to taste.