Step 1 -Pat the stew meat dry with a paper towel.
Step 2 -Sprinkle the meat on all sides with the season-all, 1 teaspoon of the salt, and the pepper.
Step 3 -Heat a sauté pan over medium heat.
Step 4 -Add the olive oil to the hot pan and sear the edges of the seasoned stew meat, in batches.
Step 5 -Transfer the seared meat to a plate.
Step 6 -Drizzle more of the oil in the same skillet and add the onion, the garlic, and the pinch of salt, sautéing over medium heat until the onion is tender, about 3-5 minutes.
Step 7 -Add the water and the beef bouillon cubes to the onion mixture, scraping the bottom with a whisk to get all the browned bits stuck to the bottom incorporated into the broth.
Step 8 -Add the seared stew meat and its drippings to the beef bouillon mixture and bring to a boil.
Step 9 -Lower the heat of the mixture to low and simmer until the internal temperature of the meat is 145 degrees F, about 2 hours.
Step 10 -In a boiling pot of water, cook the egg noodles until al dente, according to the package instructions.
Step 11 -In a bowl, mix the sour cream, the flour, the tomato paste, and the pepper in a bowl, whisking until smooth.
Step 12 -Add a few spoonfuls of the beef bouillon mixture to the sour cream mixture, whisking to incorporate.
Step 13 -Add the sour cream mixture to the meat mixture, whisking constantly until thoroughly combined and bringing the mixture to a low boil for about 5 minutes.
Step 14 -Serve with the cooked egg noodles.