Quick Beef Burgundy 1 (2 to 2 1/2 pound) package fully-cooked, boneless beef pot roast with gravy 10 ounces uncooked egg noodles 1 pound small mushrooms 2 small onions, cut into thin wedges, separated 2/3 cup Burgundy or dry red wine 3/4 teaspoon dried marjoram leaves, crushed 1 tablespoon cornstarch dissolved in 3 tablespoons water Chopped fresh parsley (optional) Cook noodles according to package directions. Drain and keep warm. Meanwhile remove pot roast from package; transfer gravy to Dutch oven. Cut pot roast into 1-inch pieces; set aside. Add mushrooms, onion, wine and marjoram to gravy. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, 7 to 8 minutes or until vegetables are almost tender, stirring occasionally. Add beef. Bring to a boil. Cook 2 to 3 minutes or until beef is heated through, stirring occasionally. Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened. Serve over noodles; sprinkle with parsley, if desired. Makes 4 servings.