Heat oil in a large skillet over medium-high. Season meat with salt and pepper and brown evenly, but not past medium-rare.
Remove meat and transfer to a bowl. Melt butter in pan and add onions. Cook for 5 minutes.
Add mushrroms. Cook for 4 minutes more.
Add garlic, Worcestershire, broth and sage leaves
Reduce heat to low and simmer, uncovered, until liquid is reduced to about 1/2 cup.
Stir in sour cream and heat while stirring often, for 3 - 4 minutes or until sauce is bubbly.
Return venison to pan to warm.
Mound noodles on plates, top with stroganoff mixture and top with red bell pepper, blue cheese crumbles and parlsey.