1 (8 oz.) pkg. frozen noodles, cooked & drained
1 (10 oz.) pkg. frozen peas & carrots, cooked & drained
1/4 c. sliced green onion
1 tbsp. vegetable oil
1 lb. ground beef
1/4 c. flour
1/4 tsp. dried dillweed
1 c. sour cream
1/4 c. butter
1 1/2 tsp. salt
2 c. milk
1/2 c. shredded sharp cheddar cheese

Heat oven to 375 degrees. In a large skillet heat oil over moderately high heat. Add onion and cook until it begins to brown. Stir in beef and cook, stirring frequently, until meat is no longer pink. Remove meat and onion with a slotted spoon to drain off fat; set aside.

In a saucepan over moderate heat melt butter and quickly stir in flour, salt, pepper and 1/4 teaspoon dillweed. Gradually stir in milk, blending smooth after each addition. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and turn into a large bowl. Let cool about 5 minutes. Stir in sour cream. Stir in beef mixture, peas and carrots and noodles. Turn into a deep casserole (2 quart). Sprinkle with cheddar cheese and a little dillweed to taste. Bake 20 minutes or until bubbling hot and cheese is melted. Serves 6 to 8.