Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Add beef, onion and garlic; sprinkle with pepper. Cook 5 to 8 minutes, stirring occasionally, until beef is brown and onion is translucent. Stir in carrots, wine and soup. Spoon mixture into ungreased 1 1/2-quart casserole.
Cover; bake about 1 hour or until beef and carrots are tender when pierced with fork. Remove from oven; keep covered.
Meanwhile, cook and drain noodles as directed on package. Place noodles on serving platter; ladle beef mixture over top. Sprinkle with parsley.