In a large skillet, brown the meat in the butter and oil, transfer to an ungreased 9 X 13 baking dish. Using the same skillet, sauté mushrooms and garlic until the mushrooms are tender, about 3 minutes. Pour mushrooms, garlic and drippings over meat. Cover with foil and bake at 300 degrees for 2 hours.
In a skillet, combine the broth, vinegar & soy sauce; boil for 2 minutes then set aside. Combine mustard, cornstarch and cream, stir into broth mixture. Bring to a boil; boil for 2 minutes, stirring constantly.
Remove meat from oven and drain juices from baking dish into broth mixture. Cook over medium heat, stirring constantly until thickened and bubbly. Add beef mixture to the sauce. Serve over hot noodles. Yum!!