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Submitted by: Mary Jo Hanson from Centerville, WA
Originally shared on the web 09/03/2019

1-1/2 lbs. stew beef cubes
1-lb. pkg. sliced mushrooms
1 c. green onions, sliced
2 T. olive oil
1/4 c. red wine or beef broth
1-1/2 c. beef broth
1 T. garlic, minced
6-oz. can tomato paste
1/2 t. dried parsley
1/2 t. dried thyme
14-1/2 oz. can diced tomatoes
salt and pepper to taste
16-oz. pkg. egg noodles, cooked
2 T. butter, melted

Brown beef with mushrooms and onions in olive oil and red wine in a Dutch oven; add remaining ingredients except noodles and butter. Bring to a boil; reduce heat and simmer for one hour. To serve, toss noodles with butter; spoon beef mixture over noodles. Serves 6 to 8.