I love Amish Egg Noodles and use them in this recipe often. They are a little thicker and have a rich flavor. Be sure to get the extra-wide noodles. Of course, any short pasta will work well with this recipe.
Save 1/2 cup of the pasta water to thin the sauce if it gets too thick.
If available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms.
My favorite cut of beef for this recipe is petite shoulder. If unavailable, you can substitute ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef. Beef stew is not a good choice for this recipe since it is best cooked low and slow.
