Slice beef into 1/2 by 2in strips, then place in bowl and drizzle with olive oil and baking soda, mix to coat beef, cover and refrigerate for 1 hour
Place beef in a colander and rinse under cold water, pat with paper towels to dry
In a large saut pan heat a little oil and brown meat on all sides, remove from pan set aside
In the same pan melt 2 tablespoons of butter add onion and mushrooms, saut until most of the moisture has evaporated, then add garlic and saut a minute more
Sprinkle with about 2 tablespoons of flour, cook stirring for a minute or two making a roux, add beef broth stirring to release any brown bits from bottom of pan, until slightly thickened then add reserved beef, mushroom soup, Worcestershire sauce, and nutmeg. Lower heat to medium low and simmer 30 minutes or more if you want the beef very tender, stir occasionally
Cook egg noodles according to package directions, drain
When noodles are done, stir sour cream into beef mixture, adjust seasoning, serve over noodles
