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最好的西冷牛排和鸡蛋面，你值得拥有，做起来又快，吃起来又美味。我的奶奶有5个孩子，她经常给她的这5个孩子做这道菜。

在中高温下加热炒锅; 厨师牛排，分批工作，直到各方面都变冷和褐色，约5分钟。 将烤牛排转移到盘子。

融化黄油在同一个煎锅中中热和炒洋葱直到软化，5到10分钟。 添加牛排到洋葱，牛肉倒在牛排上; 季节与月桂叶，麝香草，盐和胡椒。 煮沸，减少热量到低，用盖子盖锅，并煨，直到牛排招标，50分钟到1小时50分钟。 搅拌豌豆和玉米淀粉成牛排混合物; 煮沸直到液体变稠，约10分钟。

带一大锅轻微的盐水煮沸。 煮鸡蛋面在沸水中，偶尔搅拌，直到煮熟，但坚定咬，约5分钟; 排水。 在面条上服务牛肉混合。

1. Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
2. Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
3. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.