Combine flour and salt and pepper to taste. Mix well. Dredge meat in flour on both sides.
In a skillet, heat half the butter and half the olive oil together over medium-high heat. Add onion and garlic and saute. Add remaining oil and butter then add meat, cooking on both sides till browned.
Stir in broth, scraping up any browned bits from the pan. Turn the heat down to a simmer, add thyme and Worcestershire sauce and ook for 15 minutes more, stirring occasionally. Add peas, salt, and pepper to taste.
Serve over egg noodles.
If preparing for the freezer:
Remove meat after step 2. Freeze.
Complete step 3. Freeze.
Place all ingredients in an oven safe pan. Heat at 350 until warm. Serve over egg noodles.