4 slices bacon
1 1/2 lb. beef top round, cut in 1 1/4 inch cubes
1 can Golden Mushroom soup, Campbell's
1 1/4 c. burgundy
2 tbsp. chopped parsley
1/8 tsp. pepper
About 3/4 lb. whole, sm. white onions
About 1/2 lb. sliced mushrooms (2 c.)

In large saucepan, cook bacon until crisp; remove and crumble. Brown beef in drippings, pour off fat. Add soup, wine, parsley and pepper. Cover, cook over low heat 1 hour and 30 minutes. Add onions and mushrooms. Cover and cook 1 hour more, until beef is tender.

Serve over wide noodles. Garnish with bacon and additional parsley.