2 pound sirloin tips, cubed or just cube
up some sirloin (top or bottom sirloin)
1 tablespoon diced garlic
1 onion chopped
2 (10.75 ounce) can condensed cream of mushroom soup
can (soup can) milk
1 T beef better than bouillon or any beef bouillon
1 (1.25 ounce) package dry onion soup mix (I actually use the Lipton Onion Soup Copycat from here)
1 Tbsp Worcestershire sauce
8 oz canned mushrooms sliced
1 cup red wine
1 (16 ounce) package wide egg noodles
salt & pepper to taste
fresh parsley for garnish, optional
2 Tablespoons of corn starch
1 T. of cold water

Directions:
Place liner in slow cooker (optional). Brown beef tips in olive oil & place into slow cooker.

Stir milk into the cream of mushroom soup, then add the onion soup mix, Worcestershire, bouillon and wine. Add onions, garlic & mushrooms to soup mixture. Pour soup mixture over beef. Cook for 4 hours on HIGH or 8 hours on LOW.

30 min before serving, turn the slower cooker to HIGH then mix corn starch & water & pour into slow cooker. Check to see if it needs seasoning. When ready, serve beef over noodles. Garnish with fresh parsley