Place flour and pepper in a brown paper bag.

Add half of the beef cubes to the bag and coat the beef cubes by shaking in the paper bag.

Place 1 tsp. of the oil in a non-stick skillet and heat over medium heat.

Add half of the floured beef and brown on all sides.

Be careful not to let the meat touch each other or it will steam.

As beef is browned on all sides remove to a stock pot.

Repeat for the second batch of beef.

Add two teaspoons olive oil to the pan.

Add the onions and cook for about 10 minutes until they begin to brown. Stir frequently.

Add the mushrooms and cook for 8 minutes.  Stir frequently.

Add the mushrooms and onions to the stock pot with the beef.

Add the lemon juice, the Worcestershire and the stock to the pan and scrape up any brown bits from the bottom of the pan.

Add the liquid to the stew pot.

Stir in the sour cream, milk, dried basil, and salt until well blended.

Cover and place in the preheated oven.  Cook for one hour until the meat is tender.

When the stroganoff is about 15 minutes from being done place the 4 quarts water in a large pot and bring to a boil.

Add the appropriate amount of egg noodles (2 ounces per serving of pasta) and stir occasionally.

When the pasta is cooked drain and serve with the stroganoff.