1 1/2 lb. ground lean pork
8 lg. onions, sliced
1/4 c. butter
3 cans tomato soup
2 c. water
1 lb. mushrooms, sliced
1 bunch celery, diced
2 green peppers, chopped
Juice of 1/2 lemon
Salt & pepper
1 lb. sharp cheese, grated
1 pkg. broad noodles

Brown the pork and onions in butter in a skillet. Add the soup, water, mushrooms, celery, green peppers, lemon juice, salt, pepper and cheese. Simmer for 15 minutes. Cook the noodles in kettle of boiling, salted water until tender and drain. Mix with the pork mixture and cover. Cook over low heat for 1 hour, stirring occasionally. Makes 12 to 16 servings.