Ingredients

• 3 cups chicken broth
• 1 tablespoon beef bouillon granules
• 1/4 pound pork sausage
• 1/2 pound beef top sirloin, thinly sliced
• 3 green onions, chopped
• 1/4 white onion, thinly sliced, or more to taste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• salt and ground black pepper to taste
• 2 tablespoons soy sauce, divided
• 2 tablespoons all-purpose flour
• 3/4 cup sour cream, or more to taste
• 5 cups egg noodles, or more to taste

Instructions

1. Combine chicken broth and beef bouillon in a bowl.
2. Cook sausage in a skillet over medium heat until brown and crumbled, about 5 minutes. Add beef, green onions, white onion, cumin, coriander, salt, and pepper. Stir in 1 tablespoon of soy sauce; cook and stir until flavors combine, 2 to 4 minutes.
3. Sprinkle flour onto the beef mixture; stir until absorbed, about 1 minute. Stir in broth mixture; bring to a boil. Add remaining 1 tablespoon of soy sauce. Reduce heat; simmer until beef is cooked through and onions are tender, 8 to 10 minutes.
4. Remove beef mixture from heat; stir in sour cream.
5. Fill a pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Transfer to a serving plate; top with beef mixture.