Preheat oven to 350°F

In a large pot put add the beef, Lipton dry soup mix, and water.

Cook for 4 hours checking every 2 hours for tenderness.

While the roast is baking bring a large pan greased with butter to medium heat.

Saute the mushrooms until they are tender and dark.

Add the remaining ingredients to the sauce pan and stir until everything is mixed together.

After the beef is finished shred the roast and add it to the sauce pan. Reserve 1-2 cups of au jus and add it to the sauce pan as well.

Keep the sauce pan on low heat stirring occasionally.

In a separate pot bring salted water to a boil.

Add half of the package of egg noodles to the pot and cook until the noodles are slightly undercooked.

You can either mix the noodles with the Stroganof or serve it on top of the pasta!