Cook the egg noodles according to the package instructions and set aside.
Prepare the steak by cutting it into thin slices and then salt and pepper to taste.
In a skillet over medium high heat, add 1 tbsp of Bertolli Olive oil into the pan. Let the skillet get hot and then add the steak, making sure not to crowd the pieces. If need be, cook the steak in 2 batches. Brown the steak for about 2 minutes per side. Once both sides have browned, set aside.
In the same skillet add the 2nd tbsp of Bertolli Olive oil and saute the onions until they have softened, about 3 to 4 minutes. Then add the garlic and cook for another minute. Add to the same plate as the steak.
In the same skillet add the butter and mushrooms. Be sure not to over crowd the mushrooms, cook in two batches if needed. Once the mushrooms have browned on both sides. Next add the flour and continue cooking for 1 more minute.
Add the white wine to deglaze for about a minute. Lower the heat to medium low and add the beef stock, dijon mustard, and Worcestershire sauce. Simmer for 5 minutes or until the sauce has reduced and thickened.
Turn off the heat and add in the greek yogurt, stirring to thoroughly combine.
Add the beef and onions back into the skillet and stir again.
Plate the beef and sauce over the noodles and garnish with some fresh thyme.