1 (16 oz.) pkg. egg noodles
1 lb. ground beef
1/2 c. chopped onion
1 can tomato soup (undiluted)
1 (3 oz.) pkg. cream cheese
1 tbsp. Worcestershire steak sauce
1 tbsp. sugar
1 (3 oz.) can mushrooms
3 c. cornflakes
Salt and pepper to taste

Prepare noodles as directed. Preheat oven to 350 degrees. In a large skillet, brown ground beef and drain. Add onions and saute. Add tomato soup, steak sauce, sugar and mushrooms. Cut cream cheese into small pieces and add. Stir meat mixture until hot and bubbly.

Spray a 9 x 13 inch baking dish with Pam, put noodles in bottom of casserole and spread with meat sauce. Sprinkle with cornflakes. Bake about 15 minutes at 350 degrees. This casserole freezes well and doubles easily. Serves 8.