Cook the egg noodles according to the package and drain. Heat the butter and olive oil in a large sauté pan over medium heat, add the garlic, parsley and basil and cook 1 minute until aromatic. Toss in the noodles, season with salt and pepper and set aside.

Season the steak cubes generously with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat and brown the meat on all sides, 4-5 minutes (in batches if crowded, 2-3 minutes each). Remove and set aside.

Add the second tablespoon of oil and the carrots, mushrooms and onion. Cook, stirring occasionally, 5-6 minutes until deeply browned.

Add the whiskey and 2 cups of beef broth and cook 4-5 minutes to reduce slightly.

Whisk the remaining 1/4 cup broth with the cornstarch, stir it in and cook about 2 minutes until thickened.

Stir in the Greek yogurt, Dijon and the reserved steak. Turn off the heat and stir a minute or two, then serve over the buttered noodles.