Preheat your oven to 375°F (190°C).

In a large pot over medium-high heat, heat half the oil. Place the beef tips in a large bowl and toss with flour, half the salt, and pepper.

Add to the pot and cook, turning occasionally, until browned, about 4 - 5 minutes. Transfer the browned beef to a plate.

Reduce the heat to medium. Cook the chopped onion, stirring occasionally, until just tender, about 5 - 7 minutes. Add sliced mushrooms and minced garlic; continue cooking until mushrooms are tender.

Add butter to the pot. Once melted, sprinkle in flour, stirring constantly to make a roux.

Slowly pour in the beef broth, stirring constantly until the sauce thickens.

Return the browned beef to the pot. Bring the mixture to a simmer for 8 - 10 minutes.

Melt the butter in a saute pan over medium heat. Saute the peas until hot. Season with salt and pepper to taste.

Make the Salad: Mix all ingredients for the dressing. Set aside. Mix all ingredients for the salad. Place into serving bowls, and toss with the dressing.

Bring a pot of salted water to a boil. Cook the noodles according to the directions on the package. Then drain well. Toss with butter. Season with salt and pepper to taste.