Mom's Hungarian Goulash with Egg Noodles(6 to 8 Servings)

Fry bacon in Dutch oven; drain and crumble bacon and set aside. Saute chopped onion in bacon drippings; drain on paper towels. Brown meat cut up into 1-inch cubes in grease and drain excess off. Add wine, water, ketchup, brown sugar, Worcestershire and vinegar over meat into the pot; then add spices of dry mustard, paprika, salt and pepper.

Cover tightly and cook over low heat 2 to 2 1/2 hours or cook in crock-pot 8 hours.

Fifteen to twenty minutes before serving, boil the noodles in another pot; drain and save. Add 1/2 cup sour cream (or more if desired).

Serve in 2 bowls. Sprinkle poppy seed over noodles with melted butter (optional); combine on plates as served and toss to coat.