1 (8 oz.) pkg. elbow macaroni
1 lb. ground beef
1 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1 can cream of celery soup
1 (8 oz.) carton sour cream
1 can English peas, drained

Cook macaroni according to package directions; drain. Combine ground beef, onion and seasonings in a skillet. Saute meat mixture until lightly browned; drain. Stir in cream of celery soup; cover and simmer 10 minutes. Stir in macaroni and remaining ingredients; bake in lightly greased 2 1/2 or 3 quart casserole dish for 35 minutes at 350 degrees. Serves 8.