Campbell's Beef Bourguignonne

2 slices bacon

1 1/2 pounds beef cubes (about 1 1/2 inches)

1 can (10 3/4 oz.) golden mushroom soup -- condensed

1/3 cup Burgundy or other dry red wine

1 large cove garlic -- minced

1 medium bay leaf

2 Tablespoons chopped parsley

1/4 teaspoon thyme leaves -- crushed

1 pound small whole white onions -- about 16

cooked noodles

In skillet, cook bacon until crisp; remove and crumble. Brown beef in drippings. Add soup, wine, garlic, bay, parsley, thyme, and bacon. Cover; cook over low heat 1 hour. Add onions; cook 1 hour more or until done. Stir occasionally. Remove bay leaf. Serve over noodles.