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- 2 yellow onions, finely chopped
- 16 ounces white mushrooms, quartered
- 4 pounds beef chuck roast, cut into 1-inch cubes
- 4 cups beef stock, divided
- ½ cup red wine
- ½ cup soy sauce
- ½ cup Worcestershire sauce
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- ½ cup all-purpose flour
- 12 ounces egg noodles
- 2 tablespoons salted butter
- Parsley to garnish, if desired
View Full Recipe at Brown Eyed Baker
