Place the onion and mushrooms in the bottom of a slow cooker and set aside.
Pat the stew meat dry with paper towels.
In a large bag or large container with a lid combine the flour, 1 tsp salt, and 1 tsp pepper. Add the stew meat, close the container and shake vigorously to coat the beef with the flour mixture.
Heat the oil and butter in a large saute pan over medium-high heat. Cook the beef in the pan until well browned on all sides, about 8 minutes total.
Transfer the browned beef to the slow cooker over top of the mushrooms and onions, set aside.
Go back to the saute pan and reduce the heat to medium. Add the minced garlic and stir until fragrant, about 10 seconds. Pour in the wine and using a wooden spoon scrape the bottom of the pan to release any stuck on bits. Cook while stirring for about 2 minutes then pour into the slow cooker over top of the beef.
Cover the slow cooker and cook on low for about 7 hours or until beef is tender.
Cook your egg noodles according to package directions, drain and set aside.
In a small bowl thoroughly mix together the corn starch and cold water. Pour the corn starch mixture into the slow cooker and stir to combine.
Stir the sour cream and Dijon mustard into the slow cooker. Add salt and pepper to taste and serve over the egg noodles.
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