The exact history of Beef Stroganoff is hard to pin down. There are quite a few versions of it, but the underlying theme is that is the dish was developed for the wealthy, probably a wealthy family, by a French Chef. He named it after his boss Count Pavel Alexandrovich Stroganov. That may or may not be the truth.
Sometimes it's nice to serve a classic dish. I've had many versions of beef stroganoff over the years and taken a few passes at it in my home kitchen. I've got this recipe right where I want it. As far as what I've tasted, I recall a Betty Crocker version involving ground beef. It was simple, but kind of flavor-free. It looked and tasted like hamburger helper. That makes sense given the company that provided the recipe. I also remember a recipe that I tried in my 30's that used Worcestershire sauce. That was all you could taste. And there was a version with cream of mushroom soup. I never went there.
This recipe has no Worcestershire sauce. It is rich, not too saucy, and the beef is unbelievably tender. I've tried lesser cuts of meat, such as round steak, but the sirloin tip has a tender and chalky texture that is unbeatable. Stroganoff is a great centerpiece dish that you can make ahead through adding in the mushrooms, and then reheat and finish it off with the sour cream, Dijon, and Italian parsley right before serving.
Honestly, the buttered noodles are lovely, but I've seen Stroganoff served with potatoes, rice, and even polenta.