1/2 lb. ground beef
1/4 tsp. salt
2 tsp. cornstarch
1 c. water
1 c. thin egg noodles
1 (10 oz.) pkg. Birds Eye Japanese Style Vegetables with a seasoned sauce
1-2 tbsp. soy sauce

Brown beef well in skillet, leaving meat in large chunks. Dissolve cornstarch and salt in water, add to skillet and bring to a boil. Stir in noodles; cover and simmer 2 minutes. Add vegetables. Bring to a FULL boil over medium heat, separating vegetables with a fork; stir until sauce cubes are blended. Reduce heat; cover and simmer 3 minutes. Stir in soy sauce. Makes 3 servings.