1 1/2 pounds lean beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 medium onion, chopped
1 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon all-purpose flour
1 cup low-sodium beef broth
1 pound whole white button mushrooms
3 carrots, cut into 1/2-inch chunks
2 stalks celery, chopped
1/4 cup neufchatel cheese
1/4 cup roughly chopped fresh parsley
12 ounces whole wheat egg noodles