Ingredients

• 2 pounds beef roast, cut into cubes
• 1/2 (1 ounce) package herb and lemon soup mix
• 1 cube beef bouillon 1/2 cup chopped onion
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (4.5 ounce) can mushrooms, drained
• 1/2 cup burgundy wine
• 4 cups cooked egg noodles