In a medium size bowl whisk together the mushroom soup, red cooking wine, broth and onion soup mix.
Pour over the beef.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
In a small bowl, whisk together the cornstarch and water. Stir this mixture into the crock pot for the last hour of the cooking time to thicken the sauce.
Serve your beef and gravy over the noodles and enjoy!
Notes
*Store the leftovers in an air tight container for up to 5-7 days.