1 1/2 to 2 lbs. round top steak
1 med. onion, chopped
2 cans cream of mushroom soup
1/2 c. cooking burgundy
1/4 tsp. paprika
1/2 tsp. Italian seasoning
1/4 tsp. oregano
1/4 lb. mushrooms, sliced
1 (8 oz.) carton sour cream
1 lb. bag wide egg noodles

Trim excess fat off of beef and cut into 1-inch cubes. In large Dutch oven, brown meat until thoroughly cooked. Add water to cover meat and boil until meat is tender. Saute onion in small skillet and add onion, soup, burgundy, and seasonings to meat. Simmer for 15 minutes over very low heat, stirring frequently. Add sour cream and simmer another 15 minutes. Pour over cooked egg noodles.