3 lbs. very lean cubed beef
1/2 lb. wide noodles
1 lb. sliced mushrooms
3 c. diced onions
3 c. green peppers
3 c. celery
Vegetable oil
Salt, pepper, and garlic powder
1 bottle burgundy wine (Pastene preferred)
1 lg. can College Inn beef broth
Water
1/2 c. cornstarch
Seasoned bread crumbs
Grated Parmesan cheese
Paprika
Dried parsley flakes

On the day before serving, saute the mushrooms in some oil; season well with salt, pepper, and garlic powder. Saute the onions, green pepper and celery in some oil and season well also. Set vegetables aside.

Pour some oil in the bottom of a large skillet and add a generous amount of same seasonings. Heat and brown the beef, adding more of the seasonings. Place in a Dutch oven and add 1-2 cups wine and water to cover. Bring to a boil, reduce heat, cover and simmer 30-60 minutes, until meat is tender.

Meanwhile, bring the beef broth to a simmer with the remaining wine and scraps from the onions, peppers, and celery. Season well and simmer while the beef cooks. Strain the broth. Refrigerate the beef, in its cooking liquid, the vegetables, and broth.

To serve, add the noodles to boiling water which has been seasoned with garlic powder and salt, and to which 1 tablespoon of oil was added. Bring the noodles to a boil a second time, cover, and turn off the heat. Set the timer for 20 minutes; remove noodles and drain well.

Remove any fat that has formed around the meat. Add the liquid from the meat to the seasoned broth. Mix cornstarch with 1 cup cold water. Bring to a simmer and taste for seasonings.

In a large bowl, mix the noodles with the sauteed vegetables, the meat, and the thickened gravy (there should be 6 or more cups of this gravy). Place this mixture in a 12 cup greased casserole and top with bread crumbs, cheese, paprika, and parsley flakes. Cover with foil and place in a preheated 350 degree oven. Bake for 45 minutes, then remove the foil and bake another 15 minutes, until casserole is browned. Serve hot, accompanied by a green salad and French bread. Serves 8-10.