1 (8 oz.) pkg. egg noodles, cooked with 2 beef bouillon cubes, drained
1 lb. lean ground beef
1/2 c. fine cracker crumbs
1/2 tsp. salt
1 egg
1 tbsp. parsley flakes
1 tsp. dill weed

Mix egg noodles and bouillon cubes well. Add rest of ingredients. Roll about the size of a golf ball. Brown in a heavy skillet with a tablespoon of oil. Add 1/2 cup water, 1/2 cup burgundy and 8 slices mushrooms, 1 package of beef stroganoff mix. Cover and simmer slowly 20 minutes. Add 1 cup sour cream, but do not boil again. Mix well, dump noodles in skillet and mix.