1/4 c  Butter or margarine
1/4 c  Sliced scallions or onions
1    Garlic clove; minced
1/2 lb Mushrooms; sliced
1 lb Ground beef
3 tb Lemon juice
3 tb Burgundy or other red wine
1 cn Beef consomme
1 ts Salt
1/4 ts Pepper
4 oz Medium egg noodles
1 c  Sour cream
Snipped parsley

In hot butter in skillet, saute scallions, garlic and mushrooms until
lightly browned. Add beef; cook, stirring, until red colour disappears.
Stir in lemon juice, burgundy, consomme, salt and pepper. Simmer,
uncovered, 15 min. Stir in uncooked noodles. Cook, covered, 5 min., or
until noodles are tender. Mix in sour cream; heat quickly but do not boil.
Serve at once, sprinkled with parsley.