1 to 2 lb. stew beef
1 lb. fresh mushrooms, sliced
2 cans cream of mushroom soup
1 tsp. parsley
1 bag sm. white frozen onion
1/2 c. burgundy wine
Egg noodles
Sliced carrots (optional)

Brown beef in oil, cover with water and simmer until tender. Add onion and boil 5 minutes, add mushrooms. In a bowl whisk together mushroom soup and wine. Add to beef. Add parsley. Simmer until mushrooms and onions are tender. Serve over noodles.