1 lb. carrots, peeled & thinly sliced
1 med. onion, diced
1/2 c. water
1/3 c. catsup
3/4 lb. bulk pork sausage
2 c. egg noodles, cooked & drained
1/3 c. light molasses
1 tsp. Worcestershire sauce

Preheat oven to 350 degrees. Lightly butter 8 inch square pan. Cook carrots in large saucepan until just tender (about 10 minutes). Cook sausage in medium skillet over medium heat until no pink remains, stirring to crumble. Add onion and cook until translucent, about 5 minutes. Pour off fat. Combine carrots and noodles in baking pan. Top with cooked sausage mix. Combine remaining ingredients and mix well. Pour over sausage. Bake until almost all liquid is absorbed, 30 to 40 minutes. Serve immediately.