Preheat oven to 350°. Brown beef; set aside. Saut mushrooms, celery, carrots and onions in butter 5-10 minutes. Combine sour cream, soy sauce, salt and pepper. Add wild rice, beef, sauted vegetables and almonds. Toss lightly. Place mixture in a lightly greased 3-quart casserole. Bake 1 hour. Stir several times during baking, adding more water if needed. Garnish with almonds and parsley. 10-12 servings.