This is one of my winter favorites. Ingredients 1 lb. Stew Beef 16 oz. Sour Cream 2 Cups Sliced Mushrooms 2 cloves of garlic minced 1 cup milk 1 can condensed mushroom soup 1 pkg butterfly noodles Cooking Sherry Butterfly noodles In a dutch oven, add the milk and canned soup and bring to simmer, then stir in the sour cream and bring to simmer. Add in the browned stew beef and continue to simmer for 20 minutes. Add in the garlic and bring to light boil. Add sherry to flavor (I like about 1-2 cups) and simmer for another 20 minutes. Serve over the butterfly noodles and enjoy. Diced shallots and parsley can be added for a little extra zing before serving.