We have been making our version of beef stroganoff for longer than either one of us cares to remember. Over the years it has changed a bit, but for all intent purposes it is the same simple and very easy to make recipe that we started out with.
One thing that has changed is the type of pasta that we use. We used to purchase freshly made fettuccine pasta, when possible, or used a good quality dry fettuccine pasta as a substitute. Now we use a traditional German twisted egg pasta, which is dry, made from durum semolina and about an inch long. We think the German pasta has a nice flavor. The size of this noodle makes it easier to mix into the stroganoff and eat.