1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, usually about 7-9 minutes. Drain and set aside.
2. While the noodles cook, heat olive oil (or bacon grease if you want to channel that farmhouse flavor) in a large skillet over medium-high heat.
3. Add the chopped onion and sauté until translucent and soft, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary, but I like to leave a bit for flavor—just like Mama Lu would.
5. Stir in the tomato paste, Worcestershire sauce, and thyme. Cook for 2 more minutes, allowing the flavors to meld together.
6. Reduce heat to medium-low and sprinkle the flour over the beef mixture. Stir constantly for about 2 minutes to cook the raw flour taste out, creating a roux that will thicken your sauce.
7. Slowly pour in the beef broth while stirring to prevent lumps. Then add the milk or half-and-half, continuing to stir until the sauce thickens and becomes creamy, about 5 minutes.
8. Season with salt and freshly ground black pepper to taste. If the sauce feels too thick, add a splash more broth or milk until it reaches your desired consistency.
9. Toss the cooked egg noodles gently into the skillet, making sure each noodle is coated with that luscious beef sauce.
10. Finish by stirring in the butter for a glossy, rich finish. Sprinkle with chopped fresh parsley before serving.

I remember the first time I tried to replicate this dish away from home in Portland. I didn’t have Mama Lu’s worn skillet or her instinctive touch, but I had her stories and a pinch of her salt—enough to guide me through. That batch wasn’t perfect, but it was close enough to bring me back to our farmhouse kitchen, and that’s what food’s about for me.