Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes.

Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl. Pour into the skillet and stir to coat beef in the soup mixture. Bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours.

Reduce heat to the lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.