Saute' garlic, shallots, sliced mushrooms and green onions in oil and butter; add salt, pepper and thyme. In large bowl, mix together soup, beefy-onion soup mix and red wine.
Add mushroom mixture to soup mixture, mix well. Add beef tenderloin pieces. Stir to combine.
Pour all into a 2 or 3 quart buttered casserole dish, cover tightly with foil.
Bake at 300º for 2-1/2 hours, remove foil. Stir in sour cream if using. Cover, bake 1 hour longer.
Cook noodles according to package directions. Drain, toss with 2 tablespoons butter.
Serve tenderloin tips over hot buttered noodles.