Beef Stroganoff

Place cubed beef into a large bowl.
Toss with flour, 1 teaspoon salt, and 1/4 teaspoon pepper until the beef is evenly coated. Set aside.
Melt 4 tablespoons butter in large stockpot over medium high/high heat.
Add in beef and cook until browned on all sides, about 5 minutes.
Remove browned meat and set aside in a clean bowl.
Add in remaining 2 tablespoons of butter and allow to melt.
Once melted, add in onions, remaining salt (1 1/2 teaspoons) and pepper (1/2 teaspoon), garlic powder, parsley flakes, and paprika.
Cook for 3-5 minutes, or until onions start to soften. Stir regularly to prevent burning. 
Slowly whisk in broth and milk.
Whisk the white wine and cornstarch together in a small bowl, then whisk that mixture into the stockpot.
 Add in mushrooms and browned beef and bring to a simmer.
Simmer for 10 minutes or until the mushrooms are looked to your liking and the sauce has thickened.  
Remove from heat and slowly stir in the cream cheese and sour cream.
 Taste and re-season, if necessary, and serve over cooked pasta.
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