Cook the egg noodles according to the package directions for al dente. Drain and toss with the half the butter, the chopped parsley, and green onion.
Starting the Beef
Season the beef with salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
Making the Sauce
Add half the butter to the skillet. Add the onion and salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add more butter, the button mushrooms, and the thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the vinegar and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and more black pepper. Pour in the broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
Adding in the Beef
Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
Serve the noodles and top with the sauce and beef. Sprinkle with more green onion, if desired.
My 11 year old daughter was born to cook and she had the time of her life!
She learned a lot of cooking skills, made a ton of great food and played games in the process.
They also gave her a very nice printed booklet with recipes, and made a wonderful YouTube video of the class.
Lindy, San Mateo
I used them last week for my twins (boy/girl) 9th birthday party. It was fantastic!
The location, decorations, etc. were all top notch.
They handled all the details from start to finish (set up and clean up too!)
Carolyn, Redwood City
Best summer camp my 8 year old daughter ever had! She's comfortable and confident in the kitchen now,
either cracking eggs, or rolling cookie dough, or mixing on the side.
She is always so happy at the end of day talking about what they learned!
Our kids are 14 and 12, and enjoy cooking immensely.
This is a wonderful little school - easy-going and knowledgeable instructors,
inviting little kitchen, very clean and friendly.
Lisa, San Jose
I love to cook with my daughter.
She has taught both my husband and her friends how to cook these dishes.
Her confidence in the kitchen is astounding.
This is the ONLY camp that she has asked to repeat next year.
My 7 year old son has been begging for cooking lessons. He had a blast!
They made so much food, Dad enjoyed it for dinner and
he was so impressed that his son had made it all from scratch.