1 lb. frankfurters, cut in half diagonally
1/2 c. chopped onion
1/2 tsp. basil or oregano leaves, crushed
2 tbsp. butter
1 can (10 1/2 oz.) condensed cream of chicken, celery or mushroom soup
1/2 c. milk
1/2 c. canned chopped tomatoes
2 c. cooked wide noodles
2 tbsp. chopped parsley

In skillet, brown frankfurters and cook onion with basil in butter until tender. Stir in remaining ingredients except the parsley. Heat. Stir now and then. Before serving, sprinkle on chopped parsley. Serves 6.

I use a 16 oz. can of stewed or diced tomatoes and 8 oz. of wide noodles.