1 lb. ground beef
1 can cream of mushroom soup
1 (8 oz.) pkg. egg noodles
1 sm. onion, chopped (optional)

Cook onion and ground beef in skillet until brown. Pour off excess fat. Mix soup with 2 cans of water, add soup and noodles to ground beef mixture and simmer on low for about 20 minutes. Cover skillet while simmering. After 20 minutes, cook uncovered until desired consistency.

May be substituted for other types of cream soups, works well with variations.