12 oz dried wide egg noodles ( 6 cups)
1 -17 oz package refrigerated cooked beef tips in gravy
1/2 teaspoon dried basil crushed
1/4 teaspoon ground black pepper
1/2 cup Burgundy wine
1 1/2 cups packaged sliced fresh mushrooms
1 cup peeled baby carrots, halved lengthwise
1 cup frozen small whole onions
1 (10.75 oz) can golden mushroom soup
Cook noodles according to package directions; drain. Return noodles to pan; cover and keep warm.
In a large saucepan combine beef tips with gravy, basil, and pepper. Stir in soup and wine. Return to boiling; reduce heat to low. Cover and simmer for 20-25 minutes or until vegetables are tender, stirring frequently. Serve meat mixture over noodles.
Makes 5-6 servings.
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