Prepare the wide egg noodles per package instructions.
In a large skillet over medium heat, cook the ground beef until it is no longer pink.
Add the onions and mushrooms to the ground beef and cook about 5 minutes until onions are soft.
Then add the garlic and stir for about a minute.
Add salt, pepper, and, if you like, crushed red pepper and stir.
Drizzle a tablespoon of Worcestershire over the ground beef, onions, garlic, and mushrooms.
Add the flour and stir.
Pour in the sherry, beef broth and rest of the Worcestershire and let it simmer.
Cook for 5 minutes or so to let it thicken. Add the Dijon Mustard.
Remove from heat and add the sour cream. Stir so that the sour cream is evenly distributed.
Serve over cooked wide egg noodles. Enjoy!