venison and sauerkraut over buttered egg noodles

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds venison stew meat (or use venison steak or bonless chops) cut into bite size pieces
• 16 ounces can bavarian-style sauerkraut (do not drain)
• 2 cups water
• 1 small onion (diced)
• 1 package dry beefy mushroom (or beefy onion) soup mix
• 2 tablespoons packed brown sugar
• 2 tablespoons red wine vinegar
• 1 teaspoon soy sauce
• 1 teaspoon ground ginger
• - egg noodles, cooked