| 1 | Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat. |
| 2 | Turn the cubes frequently to ensure even browning on all sides. |
| 3 | Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant. |
| 4 | Add the mushrooms and garlic and reduce heat to medium low; cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms are brown. |
| 5 | Combine the flour, thyme leaves, black pepper and nutmeg in a small dish. |
| 6 | Sprinkle the flour mixture evenly over the meat and mushroom mixture, stirring well. |
| 7 | Allow the flour mixture to "toast" in the pan without burning for 30 seconds to 1 minute. |
| 8 | Then, stir in the red wine and beef broth. |
| 9 | Stir until the liquid comes to a boil and thickens very slightly. |
| 10 | Reduce heat to low, cover loosely, and simmer for 20 minutes. |
| 11 | The sauce will continue to thicken as water evaporates during cooking. |
| 12 | If the sauce becomes too thick, add a few tablespoons of water or beef broth. |
| 13 | While the meat is cooking, cook the noodles according to package directions. |
| 14 | When tender, stir the noodles and parsley into the beef mixture and heat through |
