Heat a large cast iron pan (affiliate) over medium-high heat.  Slice chuck roast width-wise into 1/2 inch slices.  Lay sliced down and cut widthwise again into 1/2 inch slices.  The result should be a bunch of evenly sized strips.  Season strips with salt and pepper.

Add grapeseed oil to pan and allow to heat for 30 seconds before adding beef strips.  Cook until beef is browned, then remove to a pan to rest.  Reduce heat to medium then add mushrooms, onions and butter to pan.  Stir together and season with another pinch of salt and pepper.  Cook until tender, about 5 minutes.

Add white wine to pan.  It will quickly simmer.  When it does, scrape up all the brown bits from the bottom of the pan using the end of a spatula.  Add one cup of beef stock and continue scraping.  When all bits have been scrapped up, add remaining stock and reduce heat to low.  Return beef to pan, including any juices that pooled while it rested.  Stir everything together then cover with a lid and braise on low for one hour.

When meat has about 15 minutes left, begin making your egg noodles according to instructions on the package.  Drain noodles and toss in a bowl with 1 Tbsp butter and chopped fresh parsley.  Season with a pinch of salt and pepper and mix together.

After an hour, check your meat for tenderness.  If it's done, remove from heat.  In a side bowl, mix together sour cream and a ladle full of the braising liquid.  Stir for 30 seconds and pour it all in the pan.  Stir everything together well and cook over medium-low heat for about 3 minutes.  Taste for salt and pepper.

To serve, put noodles down first in a wide bowl, then spoon over stroganoff.   Goes great with a nice yeast roll alongside.