1 lb. lean ground beef
2 tsp. cornstarch
1/2 tsp. salt
1 1/4 c. water
1 c. thin egg noodles
10 oz. pkg. Birds Eye Japanese style vegetables
1 tbsp. soy sauce

Brown ground beef; drain. Combine and add cornstarch, water and salt. Bring to a boil. Add noodles, stir, cover and simmer 2 minutes, stirring once. Add partly thawed vegetables. Bring to a full boil over medium heat while separating with fork, stir often. Reduce heat, cover and simmer 3 minutes. Stir in soy sauce before serving.