To make an easy beef and noodle dish, toss 2 pounds lean beef stew meat with 6 tablespoons flour, and place it in the crock of a slow cooker. Top the beef with 2 cups sliced carrots, 1 package of thawed, frozen pearl onions, 8 ounces of mushrooms and garlic.
Make the sauce for the beef by combining 1/2 cup dry red wine with 3/4 cup beef broth and 1/4 cup tomato paste. Season the sauce with 1 1/2 teaspoons salt, 1/2 teaspoon dried rosemary, 1/4 teaspoon dried thyme and 1/2 teaspoon ground black pepper. Pour the sauce over the beef and vegetables before placing the cover on the cooker and cooking the beef for eight hours on low. Serve the beef mixture over cooked egg noodles.
Alternatively, make a stovetop dish by seasoning 3/4 pound boneless beef top round strips with ground black pepper and browning it in a large skillet. Transfer the browned beef to a plate, and pour 1 can of cream of mushroom soup, 1 3/4 cups beef broth, 1/2 cup water and 1 sliced onion in the skillet. Bring the mixture to a boil, and add 4 ounces of uncooked egg noodles.
Simmer the noodles for 10 minutes, and stir in 1/2 cup plain yogurt before returning the beef to the skillet. Continue cooking the mixture until everything is hot and bubbly. Serve the beef and noodles garnished with a sprinkle of fresh parsley.