1/3 cup all-purpose flour
1 teaspoon salt ½ teaspoon freshly ground pepper
2 to 3 lbs. of boneless and skineless pheasant breasts, cut into 1-inch pieces
¼ cup margarine or butter
1 cup finely chopped onion
1 cup small fresh mushroom caps
1 small green pepper, thinly sliced into rings
1 cup water
½ cup Burgundy wine
2 bay leaves
8 oz. Uncooked egg noodles

In large plastic food-storage bag, combine flour, salt and pepper.  Add pheasant pieces.  Shake to coat.
In 12-inch nonstick skillet, melt margarine over medium-high heat.  Add pheasant pieces, onions, mushrooms and pepper rings.  Cook for 5 to 7 minutes or until meat is browned, stirring occasionally.
Add water, wine and bay leaves. Bring to a boil.  Reduce heat to low.  Simmer for 40 to 45 minutes, or until meat is tender, stirring occasionally.  Remove and discard bay leaves.  Meanwhile prepare noodles as directed on package.  Rinse and drain.  Serve mixture over noodles.