2 pounds beef tip round — cut up
2 cans cream of mushroom soup — undiluted
1 can mushroom stems and pieces — drained
1 can lemon-lime soda
1 package onion soup mix
1/4 cup cooking wine
12 ounces egg noodles — cooked as directed
Spread meat into a small roaster pan. Pour onion soup mix over meat. Then add mushroom soup, soda mixed with wine and mushrooms (in that order). Place in oven, covered for 2 hous at 375*F. Serve over noodles.