Beef Borgie (food storage recipe)

From "I Dare You to Eat It" by Liesa Card with a few alterations.

2 cans beef chunks (12.5 oz each) drained
2 cans cream of mushroom soup
2 small cans mushrooms, drained
1 can evaporated milk
1 envelope dry onion soup mix
1 T dried parsley

Mix all ingredients in a saucepan and heat until bubbly and thick. Serve over rice, mashed potatoes or noodles.
If you really want to get fancy, sauté a chopped onion before you add the ingredients and then add 1/2 cup of sour cream at the end.