In large sauce pan heat 2 tablespoons olive oil and saute beef strips until brown. Sprinkle with ground pepper. Remove from pan and place in a deep pot.
Add onions and mushrooms to pan and saute until golden. Add to pot.
Deglaze pan with red wine and add to pot. Add beef broth, ketchup, HP sauce, beef bovril, worcestershire sauce and bay leaves to pot. Cover and simmer (low simmer) for 2 hours.
Mix the margarine and flour together with a fork in a bowl. Bring stroganoff to a boil and add a teaspoon of this mixture at a time to the stroganoff, until you get your desired thickness. Lower heat and add as much sour cream as you like. I'm not a big sour cream person, so I just add about 1/2 a cup.
Boil egg noodles until al dente, drain and add to individual serving bowls. Top with stroganoff and sprinkle a little of dill on top.