Sprinkle steak with salt and pepper to taste. Heat water to boiling for the noodles. Meanwhile, heat 1 T of butter in a non-stick skillet over medium-high heat. Once the butter has melted, add sliced steak in a single layer in the skillet. Cook for 3 minutes to sear the steak, then flip and let it cook 3 more minutes. Remove from skillet, add 1 T of butter and repeat for remaining steak.
Once the steak is fully cooked, return pan to heat and reduce heat to medium. Add butter if needed. Once butter has melted, add sliced onion and saute for about 3-4 minutes. Add mushrooms and garlic, stir. Saute for 5 minutes, stirring frequently, until mushrooms are cooked through.
Deglaze the pan with red wine and scrape the brown bits off the bottom. Allow to simmer and reduce for 3-5 minutes. Meanwhile, mix Worcestershire sauce, beef broth and cornstarch in a separate bowl.
Place egg noodles into water and cook according to package directions. Add the broth mixture to the skillet, stir to combine and simmer to reduce for 5 minutes. Add in heavy cream and cooked steak. Stir to combine.
Serve steak and sauce over egg noodles. Garnish with fresh parsley as desired.