1 lb. lean ground round
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. butter
2 tbsp. water
1 pkg. frozen peas, thawed only to separate
4 oz. can water chestnuts, sliced
2 c. celery
2 cans undiluted cream of mushroom soup
3 oz. can crisp Chinese noodles

Pat meat into rectangle 1/4 inch thick, cut into 1 inch squares. Sprinkle with salt and pepper. Melt butter and brown meat on all sides, being careful not to break into crumbles. Pour off grease. Spread meat in flat glass dish, 9 x 13 x 2 inches. Add water to skillet to brown particles and pour over meat. DO NOT stir. Empty soup into bowl and stir with fork until smooth. Spread over meat and vegetables. Cover with foil and bake at 350 degrees for 20 minutes. Remove from oven and sprinkle noodles over top. Brown slightly. Watch to not over brown. Serves 8 to 10.