Beef with Burgundy Mushrooms

2 cups uncooked egg noodles
1 pound stew beef
8 ounces fresh whole mushrooms, quartered
1/4 cup dry red wine
3 Tablespoons tomato paste with Italian seasonings
10 1/2 ounces condensed French onion soup
3 1/2 teaspoons cornstarch
1/2 teaspoon dried oregano leaves
2 Tablespoons chopped fresh parsley
pepper

Cook noodles to desired doneness.

While noodles cook, generously spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add beef cook 3-4 minutes on each side.

Add mushrooms, cook 10 minutes stirring occasionally.

Meanwhile in medium bowl combine wine, tomato paste, soup cornstarch and oregano; mix well.

Add soup mixture to meat and mushrooms cook until bubbly and thick. Remove from heat stir in parsley and pepper to taste. Serve over noodles.

4 servings