Mix the cubed beef steak with salt, pepper and ¼ cup of flour in a large bowl.

Mix until the beef is lightly coated.

Add oil to the cast iron skillet on medium-high heat. Divide the cubed beef steak into small batches and begin searing the small batches of beef in the skillet. 

Brown each side of the beef cubes (taking about 8 minutes in total). Remove the seared batch of beef to a plate and start on the next batch until all of the beef is seared and brown.

Once all of the seared beef has been removed to the plate, add the butter to the skillet and lower heat to medium. 

Slowly add the onions, garlic, bay leaf, and a sprig of thyme. Stir in the salt and pepper. Cook until the onions are soft and almost caramelized (taking approximately 20 minutes).

Add mushrooms and saute for about 5 more minutes. The mushrooms should be soft and slightly browned while the onions have caramelized. Discard bay leaf and thyme.

Deglaze the skillet with the red wine, making sure to scrape up any brown bits still stuck to the pan. Then sprinkle the remaining flour in the pan and stir to combine. 

Slowly pour in the beef broth stirring to blend. Stir in the Worcestershire sauce and bring both (broth and Worcestershire sauce) to a simmer. Add the beef and allow the contents to simmer until the sauce has thickened. The beef will be cooked through (taking about 8 minutes).

Preheat oven to 400 degrees.

While the sauce begins to thicken follow the directions for cooking the noodles on the package. When the noodles have cooked drain them and then set them aside.

Scoop out the cooked beef cubes and set them aside. 

Stir in ⅔ cup of sour cream. Stir well. Next, add in the egg noodles. Add the grated cheese on top of the beef mixture. Transfer the cast iron skillet to the oven.

Bake at 400 degrees until the cheese has melted and has become slightly brown.

Garnish with the torn parsley.