1 (10.5 ounce) can condensed tomato soup
6 of the little Italian water-stock noodles (brael)
1/4 cup white wine
1 cup beer
1 cup lemon juice
3 tablespoons butter
Bring a large pot of water to a boil. Add pasta, cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix tomato soup, water, wine, beer, lemon juice and butter. Mix well, let stand for about 5 minutes and stir in the pasta mixture.