Beef Stroganoff

2 lb stew meat, or a chuck roast cut into cubes
1 tsp season-all, (seasoned salt)
1 tsp kosher salt
1/4 tsp pepper
1 tbsp olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
2 c water
2 tsp better than bouillon beef base
10 oz egg noodles
2 c sour cream
3 tbsp flour
1-2 tbsp tomato paste
pepper

Pat the meat with a paper towel to remove excess moisture, sprinkle on the season-all, salt and pepper
Heat a saute pan over medium heat.  Add the olive oil and in batches, add the stew meat and sear the edges. Set the seared meat aside on a plate  Once all the meat is on the plate, add a little more olive oil onto the pan, add the onion, garlic and a pinch of salt.  Sauté for 3-5 minutes on med/low heat.  Add in the water and beef bouillon base, scraping the bottom with a whisk to get all the bits stuck to the bottom, incorporated with the broth  Add the stew meat and plate drippings back to the pan, bring to a boil then reduce the heat and cover.  Simmer on low for 2 hours.
Once the meat is done, cook the egg noodles in boiling water until al dente. Mix the sour cream, flour, tomato paste and pepper in a bowl, whisking until smooth.  Add a few spoonful of hot broth to the sour cream mixture, whisking it around to incorporate. Add all of the sour cream mixture to the sauté pan with the meat and broth, whisking constantly until totally combined. Add in the egg noodles.