Beef Cubes over Egg Noodles

This is a hearty dish for a winter evening!

Ingredients
16 oz. egg noodles
2 lb. beef cubes
3 cloves garlic, minced
1 onion, chopped
10 3/4 oz. cream of mushroom soup
8 oz. tomato sauce
2 tbsp. sherry
1/2 tsp. thyme
1 tsp. herbes de Provence
1/4 tsp. sea salt
1/4 tsp. pepper

Directions
Cook egg noodles according to package directions.
While noodles are cooking, brown beef cubes over medium-high heat until cooked through in a large pan. Remove beef from heat and keep warm. Reserve 1 tbsp. drippings in pan.
Saute garlic and onion in pan until softened.
Add cream of mushroom soup, tomato sauce and sherry and stir until well mixed.
Stir in thyme, herbes de Provence, salt and pepper.
Stir in beef cubes and cook until heated through.
Serve beef mixture over drained egg noodles.