Prep all ingredients per instructions above.

Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the sliced apples, granulated sugar, ground cinnamon, ground nutmeg, and all-purpose flour. Toss to coat the apples evenly.

Divide the apple mixture equally between the mini pie crusts. Place the top layer of crust over the filling. Make slits in the crust for venting.

Place the pies on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the pie crusts are golden brown and the filling is bubbling. Let them cool before serving.

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 to 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 to 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.

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.

In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion.Drizzle your favorite salad dressing over the salad and toss to coat.

Serve the beef tips over noodles with salad, milk, and apple pie with a scoop of ice cream optional.