Filet Mignon with Stroganov Sauce

This is my Mom's favorite recipe. I have yet to duplicate it exactly myself, the following recipe is the closest I came to getting it right. Hope you enjoy as much as I have over the years!

Ingredients

• 6 oz dried egg noodles
  
• 1 medium onion, halved lengthwise
  
• 2 tablespoons vegetable oil
  
• 4 6 oz Filet Mignon Steaks
  
• 1 1/4 teaspoons salt
  
• 3/4 teaspoon black pepper
  
• 2 garlic cloves, thinly sliced
  
• 1/2 lb sliced white mushrooms
  
• 1/4 cup brandy
  
• 3/4 cup reduced-sodium beef broth
  
• 2 tablespoons Worcestershire sauce
  
• 3/4 cup sour cream
  
• Special equipment: an adjustable-blade slicer

Directions
Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender. Drain in a colander. Meanwhile, thinly slice onion using slicer. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. While oil heats, pat steaks dry. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and saute, turning over once with tongs, about 6 minutes total for medium-rare. Transfer to a plate with tongs. Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and saute, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes. Add mushrooms and saute, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes. Add brandy and boil until evaporated, about 1 minute. Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes. Remove from heat and stir in sour cream. Toss noodles with some of sauce and serve remaining sauce over steaks.
Source:Stroganov