With meat mallet, pound a generous amount of salt and pepper into steak till meat is 1/4 inch thick.
Combine egg, pork, ham, Parmesan, and parsley.
Spread pork mixture evenly over steak; roll up meat as for jelly roll.
Press seams together; tie securely with string or skewer.
In skillet, brown meat roll on all sides in mixture of hot olive oil and butter.
Add onion and garlic.
Cook till onion is tender but not brown; remove from heat.
Add cognac to skillet and ignite.
When flame has subsided, return skillet to heat.
Add wine; simmer till wine is nearly evaporated.
Stir in beef broth, tomato paste, and oregano.
Cover and simmer 45 minutes; baste occasionally.
Remove meat from skillet; slice and- arrange atop hot cooked noodles on serving platter.
Skim fat from sauce in skillet; pour sauce over all.