1 sm. can Chinese noodles
3 lg. onions, chopped
1/2 lb. butter
2 lb. ground beef
1 lb. sm. egg noodles (cooked & drained)
2 cans mushroom soup
1 lg. can evaporated milk
1 lb. grated sharp Cheddar
1 sm. can broken cashews

Saute onions in butter. Brown 2 pounds beef and add to onions. Heat 2 cans soup and milk. Add to cooked noodles. In 2 casserole pans, alternate layers of meat, cheeses and noodles. Bake in 350 degree oven for 20 minutes. Top with 1/2 the nuts and Chinese noodles. Put back in oven until brown or bubbly. (I freeze 1/2 the nut and noodle topping to use with 2nd casserole.)