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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