Rich and elegant, this is a great main course if you want to feature a Zinfandel with more fruit. Since it features a sour cream sauce it can be paired with those wines that have lower acid, and more fruit.
Season the Veal with salt and pepper. Heat 3 tablespoons of the Olive Oil in a large, heavy bottomed sauce pan or Dutch Oven over high heat. Fry the meat in batches, so that it is browned on all sides. Lower the heat to medium and return the meat to the pot. Add the Onions and cook until they are soft, about 5 minutes. Pour in the Brandy and cook for another 5 minutes. Add the Chicken Stock and simmer, partially covered, over a low flame for 1 hour.
In a large skillet over medium heat, melt 2 tablespoons of the Butter with the remaining 3 tablespoons of Olive Oil. Add the mushrooms, garlic and thyme sprigs and cook until the mushroome are cooked through, about 6 - 8 minutes. Remove from the heat and set aside
When the Veal is done, remove from the heat and add the mushroom mixture, sour cream, mustard and parsley. Tast and adjust the seasoning with salt and pepper.
Meanwhile, cook the egg noodles in a large pot of boiling, salted water until tender. (Refer to the instructions on the package.) Drain well and toss with the remaining 2 tablespoons of Butter. Season with salt and pepper. Serve the Stroganoff over the noodles and garnish with sour cream and chopped parsley.
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