8 oz. egg noodles
1/4 c. sliced green onions
1/4 lb. fresh mushrooms, washed and sliced
1/2 stick butter
1 lb. ground beef
1/2 lb. ground pork
2 (10 1/2 oz.) cans tomato soup
1 (3 oz.) pkg. cream cheese
1 tbsp. sugar
2 tbsp. Worcestershire sauce
1/4 tsp. pepper
1 1/2 c. cornflakes
3/4 c. slivered almonds

Cook noodles according to directions on package. Drain. Pan-fry onions and mushrooms in butter in large skillet, about 1 minute. Add beef and pork; cook and stir until pink color of meat disappears. Add soup, crumbled cream cheese, sugar, Worcestershire sauce, pepper and cooked noodles. Stir to blend; pour into 3 quart casserole; sprinkle cornflakes on top. Bake in oven at 350 degrees for 30 minutes, or until bubbly. Sprinkle almonds over top during last 5 minutes of baking. Yields 10 servings.

Recipe may be prepared early, then refrigerated or frozen. Baking time for casserole from refrigerator, or defrosted - 3 quart casserole, approximately 1 1/4 hours. Baking time from freezer - 2 quart casserole for 1 3/4 hours, 3 quart casserole for 2 1/4 hours.