1/2 lb. ground beef
1/4 c. chopped onion
1 can Campbell's Chunky Vegetable Soup
3/4 c. Campbell's Tomato Juice
1/2 c. uncooked elbow macaroni
1 tsp. Worcestershire
1/4 tsp. salt
1/8 tsp. pepper

In saucepan, brown beef and cook onion until tender. Stir to separate meat; pour off fat. Add remaining ingredients. Bring to boil; reduce heat. Cook over low heat 20 minutes or until done; stirring often. Makes about 3 1/2 cups.