1 bag egg noodles
1 lbs. stew meat
1/2 cup onions, chopped
1 can cream of mushroom soup
1 cup sour cream
2-3 dashes worcestershire sauce
1 tbs. parsley
1 can peas
2 tbs. water
Cook egg noodles as directed on package.
Season and cook stew meat with onions over med/high heat. When meat and onions are completely cooked add cream of mushroom soup, dashes of worchestershire sauce and melt together. Add peas, parsley, salt and pepper, stir. Turn down heat to low/medium and add sour cream, fold in until well mixed and warm through.
Drain noodles and put back into pot, add mixture and mix together. Serve hot.