Bring a pot of water to a boil and cook the egg noodles according to package instructions.
In a large skillet (big enough to hold the beef and stock), heat the olive oil over high heat and then add the beef sprinkling with salt and pepper. Stir occasionally until the beef browns, about five minutes.
Move the beef to one side of the pan and then add the stock and sour cream to the other side of the pan. Whisk the stock and sour cream together, until smooth. Evenly distribute the bee throughout the pan and cook about 10 to 15 minutes or until the sauce thickens.
Divide the noodles to four bowls, divide the beef over the noodles, and add the sauce to the bowls.