1/2 (12 oz.) bag uncooked egg noodles
1 lb. ground beef
2 (10 oz. ea.) cans condensed tomato soup
2 tbsp. Worcestershire sauce
2 cloves garlic, minced
1/4 cup dry sherry
8 oz. shredded cheddar cheese
grated Parmesan cheese, to taste

Preheat oven to 375°F. Cook noodles according to package directions.

Meanwhile, brown ground beef in a large skillet over medium high heat. Stir in tomato soup, Worcestershire sauce and garlic. Bring to a boil, reduce heat to low and let simmer.

When noodles are done, stir them into the simmering sauce. Add sherry to the sauce and stir for 1 minute. Place in a 2-quart casserole dish and sprinkle with the cheeses to taste.

Bake at 375°F for 30 minutes.

Submitted by: Judy Brannock