1 1/2 lbs. hamburger
1 egg
1 c. dry Quaker oats
1/2 c. onions, chopped
1 tsp. Worcestershire sauce
1/2 c. milk
1 tsp. salt
1/2 tsp. celery salt
1/4 tsp. pepper
1 can cream of mushroom soup
1 can cream of chicken soup
1-2 cans full milk
1/2 pkg. wide egg noodles

Mix hamburger, egg, oats, onions, Worcestershire sauce, the 1/2 cup milk and salt and pepper in large bowl. Form into meatballs; brown on all sides in large frying pan. Remove from frying pan and set aside.

Remove grease from pan. Pour in soups and celery salt. Gradually add milk with whisk until smooth and of desired consistency. Place meatballs back into frying pan and simmer for about 20-30 minutes. Stir occasionally while cooking. Serve over cooked egg noodles. Makes about 6 servings.