Prepare the Beef: Pat the beef dry with paper towels and season with salt and pepper on both sides.

Sear the Beef: Heat 1 tablespoon of oil in a large skillet over medium-high heat until it starts to smoke. Cook half of the beef in the skillet for 3-4 minutes on each side, until it's well-browned. Transfer the seared beef to a medium bowl and repeat the process with another tablespoon of oil and the remaining beef.

Cook the Vegetables: In the now-empty skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the mushrooms and onion, cooking until the liquid from the mushrooms evaporates, about 8 minutes.

Add Garlic and Flour: Stir in the garlic and cook for 30 seconds, then sprinkle the flour over the mixture, stirring to coat.

Deglaze the Pan: Turn off the heat and remove the pan from the burner. Gradually stir in the beef broth and bourbon, mixing well.

Simmer the Beef: Return the browned beef and any accumulated juices to the pan. Place the pan back on the stovetop and set the burner to medium-high heat, bringing the mixture to a simmer. Once simmering, cover the pan and reduce the heat to low. Cook for about 15 minutes, or until the beef is tender.

Cook the Noodles: Stir the uncooked noodles into the beef mixture. Cover the skillet and cook, stirring occasionally, until the noodles are tender, about 10-12 minutes.

Finish and Serve: Turn off the heat and stir in the sour cream, Worcestershire sauce, and dried thyme. Taste and adjust the seasoning with more salt and pepper, if needed. Serve warm.