1 pkg. stew beef
1 can cream of mushroom soup
10 sm. white onions
Parsley flakes
Salt & pepper to taste
Burgundy wine
Fresh mushrooms

Brown stew beef in oil. Cover with enough water so as not to burn. Add onions, parsley flakes, salt and pepper. Simmer until meat is tender. Add mushroom soup, 1/4 cup burgundy wine and cut up fresh mushrooms. Serve over noodles.