1 lb. beef sirloin or round steak, cut into bite-size cubes

1 Tbsp. vegetable oil

1/2 lb. fresh mushrooms, sliced

1 medium onion, thinly sliced

1 cup (or 10.75 oz. can) beef broth

2 Tbsp. tomato paste

1/2 cup Burgundy wine

1 Tbsp. cornstarch

1 (8 oz.) package Wide Egg Noodles, uncooked

Brown round steak in oil over medium-high heat. Add mushroom and onion and saute 3-5 minutes. Add broth, tomato paste and wine; simmer, covered, 1 hour or until meat is tender. Cook noodles according to package directions, drain. Mix cornstarch with a little water in small bowl. Stir into beef burgundy. Bring to boil, reduce heat and simmer an additional 5 minutes. Serve over noodles.