Snipped parsley In hot butter in skillet, saute scallions, garlic and mushrooms until lightly browned. Add beef; cook, stirring, until red colour disappears. Stir in lemon juice, burgundy, consomme, salt and pepper. Simmer, uncovered, 15 min. Stir in uncooked noodles. Cook, covered, 5 min., or until noodles are tender. Mix in sour cream; heat quickly but do not boil. Serve at once, sprinkled with parsley.