1 lb. ground chuck
2 stalks celery, chopped
1 lg. onion, chopped
1 sm. green pepper, chopped
4 oz. can mushrooms, sliced
1 (16 oz.) stewing tomatoes
1/2 to 3/4 lb. Velveeta cheese, diced
1/2 lb. egg noodles
Clove garlic or garlic powder
Salt & pepper to taste
1 can cream of mushroom soup or tomato soup

Brown meat; pour off fat. Add onion, green pepper, celery, sliced mushrooms (reserve liquid) and seasonings; simmer until almost done. Add soup, rinse can with half can water. Add stewing tomatoes and liquid from mushrooms. Simmer a few minutes. Mix with cooked noodles. (Don't over cook noodles.) Put in a 9 x 13 baking dish. Top with Velveeta cheese and push down into noodles. Add rest on top. Cover with foil. Bake at 350 degrees until brown or done, approximately 30 to 45 minutes.