• Add a little oil to a hot pan and add the beef. Season with salt and pepper and cook for 5 minutes per side to brown on the edges.
• Add the butter and onions and turn heat to low. Cook 5 minutes to soften the onions.
• Add the garlic and cook 2 minutes. Add the thyme and cook 1 minute.
• Stir in the cognac and make sure to scrape the bottom of the pan to get any bits that are stuck and reincorporate them into the sauce.
• Stir in the broth and cover. Cook on low heat at a simmer for about 2 hours. You can do this in the oven at 300 if you prefer and you are using an oven safe pot.
• When the meat is fully tender and falling apart, stir and smash it to help it break up more. Remove from heat and stir in the sour cream.

Salsa

• While the meat is cooking, stir together all the salsa ingredients. Cover and set aside in the fridge until ready to use.

Everything else

• Add some oil to a frying pan and cook the mushrooms on high heat to char on all sides. Season with salt and pepper after they have reduced in size a bit.
• Bring water to a boil and cook the egg noodles to the package instructions. Strain and toss with the butter.
• I like to warm and soften the tortillas by putting them over one of your hot pans for about 20 seconds on each side. You can do this over the mushrooms as they finish cooking.
• Put the warmed tortilla down on a sheet of foil. put two slices of cheese down first. Then some buttered noodles. Next top with some of the beef mixture, then mushrooms, and then the salsa. I like to add another scoop of sour cream too.
• Roll up the burrito tight and wrap it in the foil. Repeat with all four burritos. Serve.