1 1/2 lb. ground chuck
1 c. chopped onions
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. sour cream
3/4 tsp. salt
1/2 tsp. accent
1/4 tsp. pepper
3 c. buttered soft bread cubes
6 oz. pkg. med. egg noodles, cooked & drained

Brown meat over medium heat. Drain excess fat from pan. Add onion, cook until onions are limp, but not brown. Add salt, pepper, accent and soup. Stir constantly until soup is blended and bubbling with meat mixture. Add sour cream and continue stirring until mixed well. Add noodles and mix, then pour into lightly buttered casserole. Top with bread cubes. Bake at 350 degrees for 30 minutes.