BEEF AND MUSHROOM SAUCE FOR NOODLES

2-3 lbs. beef rump roast, chuck roast, or stew meat
1 pkg. Lipton onion soup mix (beef onion flavor works well)
1 large can cream of mushroom soup
1/2 cup red wine
mushrooms, sliced (optional)
egg noodles

Cube meat when partially frozen. Brown meat. Place soup mix, mushrooms, soup, wine and mushrooms in crock-pot. Add meat and blend. Cook on low for 6-7 hours or high for 3-4 hours if in a hurry. Serve over egg noodles.