1 lb. round steak
1/4 to 1/2 c. red cooking wine
1 can cream of chicken soup
1 c. sour cream
Salt & pepper to taste
1 bag wide egg noodles

Brown round steak in 1 tablespoon oil. Add soup and 1/2 cup water. Stir well until thoroughly mixed; then add red wine. Simmer 30 minutes, then turn heat off. Stir in sour cream just before serving. Serve over egg noodles cooked according to package directions.

NOTE: May substitute ground beef for quicker preparation. May add onions for extra flavor.