I made this for my family last night and everyone loved it. The meat was so tender and awesome. After I was done cooking it I took the meat out and put the leftover sauce in a pan and added a little bit of cornstarch and some sourcream to thicken the sauce for the noodles. It turned out wonderful. It was very easy to make as well!!
This is a really delicious meal! Hubby couldn't stop raving about it--we both wanted to eat too much lol! I did make a few minor changes: 1. Cooked on low for 10 hours rather than on high (low and slow turns out more tender for me) 2. Used baby bella mushrooms, 10 oz instead of 8 oz (since that was how much the package had and we love mushrooms) 3. Increased the wine (I used red Zinfandel) to just over 1/2 cup. 4. I left out the parsley--it did not need it. I did serve it with the egg noodles and thought it was perfect that way. Will make again!