Gather all ingredients.

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef stew meat and cook until well-browned on all sides, stirring occasionally for 2 to 3 minutes. Transfer meat to a plate.

Add remaining tablespoon oil to the Dutch oven. Add onion and garlic. Cook over medium heat until tender and starting to brown, stirring frequently, for about 6 minutes. If needed, add a splash of broth to deglaze the pot.

Return beef to the Dutch oven. Add remaining broth, soup, and black pepper. Bring to a boil, then reduce heat to simmer, covered, for 25 to 30 minutes until beef is tender.

Whisk together sour cream and Parmesan cheese in a small bowl.

Add 1/2 cup of hot broth mixture from the Dutch oven to the sour cream mixture. Stir to combine, then return the mixture to the pot, mixing well.

Add egg noodles to the pot. Cover and simmer, stirring occasionally, for 5 to 7 minutes until noodles are tender.