1 1/2 lb top sirloin, cut into 1/2-inch cubes
2 tbsp Cajun seasoning, divided
12 ounces, wide egg noodles
2 tsp olive oil
1 tbsp butter
half small onion, minced
1 tbsp minced garlic
1/4 cup dry white wine
1 14.5 ounce diced tomatoes
1 cup chicken stock
1 1/2 cups heavy cream or half & half
3/4 grated parmesan, plus more for garnish
fresh chopped parsley
Season beef with 1 tbsp Cajun seasoning, cover and refrigerate for an hour. Boil pasta to al dente. Drain. Preheat a large skillet over medium-high heat then add olive oil and beef. Sear on at least 2 sides, 2 to 3 minutes. Stir in white wine, reduce heat to medium and simmer 2 minutes. Melt butter and stir in onion and garlic; simmer 2 to 3 minutes until softened. Pour in tomatoes, chicken stock, cream, remaining tablespoon of Cajun seasoning and grated parmesan. Cook on a low boil to thicken sauce, 10 to 15 minutes. Transfer cooked pasta into the sauce. Simmer 2 to 3 more minutes until sauce thickens and coats noodles. Garnish with extra parmesan cheese and chopped parsley.