Beef Stroganoff with Parsley Noodles

Having four adult children (that come and go through what appears to be a revolving door) sometimes gives Steve and I the opportunity to have alone time.  Every now and then, it is just he and I at the dinner table and for those nights I try and make something delicious and special.  This is an ol' standby for those (infrequent) dinners. 

Beef Stroganoff with Parsley Noodles for the Slow Cooker

FOR THE STROGANOFF:
 8 oz. boneless beef sirloin steak, cut into cubes
3/4 tsp. kosher salt
3/4 tsp. pepper, divided
2 Tbsp. flour
2 tsp. olive oil
1/2 cup low sodium beef broth
2 Tbsp. dry white wine
2 cups button mushrooms, halved
1 small onion, cu into thin wedges
1 tsp. minced garlic
1/2 tsp. dried thyme
1 cup sour cream, 8 oz
2 t. Dijon mustard

FOR THE NOODLES:
4 oz. dry wide egg noodles
2 T. minced fresh parsley leaves
1 T. unsalted butter

Toss together beef, 1/4 t. salt and 1/4 t. pepper in a bowl. Add flour, tossing to coat meat.
Heat oil in sauté pan over medium heat. Add the meat and brown on all sides. Transfer meat to a 1 1/2 to 2 quart slow cooker. Deglaze the sauté pan with broth and wine, scraping up all the browned bits; pour over meat in the slow cooker.
Add mushrooms, onion, garlic, thyme, remaining 1/2 t. salt, and remaining 1/2 t. pepper to slow cooker. Stir to mix.
Cover and cook until meat is tender on low setting for 4 to 5 hours.
Combine sour cream and Dijon mustard. Stir 1/4 cup of the hot cooking liquid into to sour cream mixture; return mixture to slow cooker. Turn cooker to high and cover. Cook until sauce is
thickened, about 30 minutes.
Cook noodles as pkg. directs. Drain noodles and toss with parsley and butter. Serve stroganoff over noodles.