Bring a large pot, filled with water, to a boil.

Add egg noodles and cook until tender. Drain, and set aside.

In a medium sized pot, heat the canola oil, and cook the beef until browned.

Pour the meat into a bowl and set aside. Add the onions and garlic to the pot, and cook until caramelized.

Add the mushrooms, and sauté until soft.

Add in the seasonings, salt and pepper to taste, and toast until warm and fragrant.

Deglaze the pan with the cooking wine, beef stock, and Worcestershire sauce.

Add the reserved beef back into the pan, and sprinkle the flour over the meat mixture.

Allow the mixture to cook for approximately 2 minutes, while stirring. Continue stirring and pour in the milk mixture. Allow the Stroganoff to simmer and thicken, then turn off the heat and stir in the sour cream.

Season with lots of freshly ground black pepper and salt, to taste.

To assemble, this Frito Pie can be served within its own bag, or in a bowl. Toss some of the cooked egg noodles with the Fritos, and then ladle enough of the Stroganoff to coat each chip. Garnish with chopped parsley.