Source: Schwefel's Restaurant - Oconomowoc, Wisconsin

2 pounds leftover prime rib, diced, or ground chuck
1 pound fresh mushrooms, sliced
1 small onion, diced
2 quarts chicken broth
2 pinches black pepper
1/4 cup red wine
1/4 cup red wine vinegar
1 tablespoon brown mustard
2 pinches garlic powder
2 tablespoons Maggi seasoning
1 tablespoon Worcestershire sauce
1/2 cup (1 stick) butter
1 cup flour
1/2 pint sour cream
1/2 pint half-and-half
2 cups cooked egg noodles

If using ground chuck, brown, then drain. Put meat into large pot with mushrooms, onion, broth, pepper, wine, wine vinegar, mustard, garlic powder, Maggi seasoning and Worcestershire sauce.

Bring to boil, then reduce heat and simmer 15 minutes. Melt butter, then add flour and cook 1 to 2 minutes, stirring, regularly, until smooth. Gradually add to soup and simmer 15 minutes. Reduce heat to low. Add sour cream, half-and-half and noodles; heat through.

Makes 12 servings.