1 1/2 lb. beef tenderloin, or stew meat
2 tbsp. oil
1/4 c. red wine (opt.)
1 box Lipton Beefy Mushroom Soup (2 env.)
4 c. water
1 can cream of mushroom soup
1 pkg. noodles (wide)
8 oz. sour cream

Brown beef in oil, add wine to meat and stir frequently. Add 4 cups water and 2 envelopes of beefy mushroom soup mix. Cook about 1 1/2 hours over medium heat after the mixture has come to a boil. After 1 1/2 hours, add 1 can of cream of mushroom soup. Stir and blend in well 8 ounce container of sour cream. Pour over cooked noodles and serve immediately. This dish also can be made in a crock pot.