Mushrooms over Egg Noodles

You can make this into a casserole
by putting it in a baking dish and
topping with some crushed potato chips.
I like this as a side dish with a pork chop.

Ingredients:
4 ounces mushrooms, cleaned and sliced
half of a small onion, peeled and diced
2 tablespoons unsalted butter
2 tablespoons olive oil
salt to taste
ground black pepper to taste
2 tablespoons flour
1 (14.5 ounce) can low sodium beef broth
1/4 teaspoon Worcestershire sauce
small handful fresh parsley, chopped
1 pound of Egg Noodles, cooked

Directions:
Clean the mushrooms and slice.
Dice the onions and chop the parsley.
Heat a non-stick skillet over medium heat.
Add butter and olive oil to warm pan, melt butter.
Add onions and mushrooms, salt and pepper.
Saute until mushrooms for about 10 minutes.
Sprinkle on flour, stir around to combine.
Add beef broth and gently stir until the flour
combines in the liquid.
Add a few dashes of Worcestershire,
and bring to a slow boil, stirring constantly,
until gravy thickens to desired consistency.
Taste and season with salt and pepper to taste.
Stir in parsley. Spoon over noodles and serve.