1 lb. ground beef
2 (10 oz. ea.) cans mushroom soup
1 tbsp. butter, butter or olive oil
pepper, to taste
parsley, to taste
salt, to taste
milk, as needed
1 (12 oz.) bag Dutch egg noodles

In a saucepan, add 1 teaspoon butter or olive oil; brown ground beef. Add both cans of undiluted cream of mushroom soup.

Meanwhile, cook noodles in salted water until al denté. Strain and add to meat-mushroom sauce mixture. Stir and season to taste.

If needed, add some milk to make it lightly saucy. Should not be dry.

A nice crisp salad as a side dish would be fine.

Submitted by: Vincent Shenko