Start by slicing your chuck roast or sirloin steak into bite-sized strips. Season the pieces generously with salt and pepper.
In a large skillet, heat the canola oil over medium-high heat. Add the beef strips in batches, browning for about 3-4 minutes. Remove and set aside.
Add the flour to the skillet and stir for about 1 minute to create a roux. Gradually whisk in the beef broth, then add Worcestershire sauce and garlic salt.
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Return the browned beef to the skillet, stirring to coat in the sauce. Simmer for 5-10 minutes until tender.
Stir in sour cream and whipping cream until well combined and heated through. Adjust seasoning if necessary.
Serve the Beef Stroganoff over the cooked egg noodles, garnishing with chopped fresh parsley if desired.
