Valentine's Day Beef Burgundy Casserole

Preheat oven to 350 degrees. Coat the inside of a Dutch oven or large pot with cooking spray. Heat pot over medium heat. Add cubed steak to the pot and cook about 8 to 10 minutes, stirring occasionally, until meat is browned on all sides. Drain steak and transfer to a large bowl. Spray the inside of the pot with cooking spray again and place over medium heat. Add garlic and onion and cook, stirring, 1 minute. Stir in wine and mushroom soup. Heat to a boil, stirring frequently. Stir in the browned steak, cherries, mushrooms and pearl onions. Stir together flour and water in a small bowl until smooth. Stir the flour mixture into the pot. Transfer the mixture to a large casserole dish. Cover and bake about 90 minutes until steak is tender and sauce is thickened. Meanwhile, bring a large pot of lightly oiled and salted water to a boil. Add egg noodles and boil, stirring frequently, until just cooked through. Drain noodles well and divide between plates. Spoon the beef burgundy mixture over the noodles and serve.