Set a large pot of water to boil.

Melt butter in a frying pan over medium-high heat, and add meat and salt, allowing the beef to brown before stirring it.

Chop mushrooms and onions, and add them to the fully cooked beef in the frying pan, letting them cook and brown as well. Stir occasionally. **If you are afraid of over-cooking the beef, remove it from the pan before adding the mushrooms and onions, and then add it back in before Step #5**

Add egg noodles to the boiling water, and give a quick stir with a fork to ensure they aren't sticking together.

Slowly add wine to the frying pan, allowing the meat and vegetables to simmer in it until it is almost fully evaporated. Turn up the heat if necessary. You'll want a nice sizzle.

REMOVE THE PAN FROM THE HEAT to prevent curdling of sour cream. Add the sour cream and lemon juice, and stir until all mixed.

Add to finished, drained egg noodles, and serve.