1 lb. thin veal steak
1/4 c. flour
3 tsp. butter or olive oil
1 1/2 c. sliced onions
6 tbsp. chili sauce
1 1/4 c. boiling stock
2 c. noodles
3/4 c. chicken soup
1/2 c. buttered crumbs
2 tbsp. grated Parmesan cheese

Cut steak into small slices. Dredge with flour. Heave butter or olive oil. Sauté the meat quickly on both sides until brown. Reduce the heat. Cover the meat with onions, chili sauce and stock. Simmer closely covered about 1/2 hour.

Meanwhile cook noodles and drain. Toss them in chicken soup. Serve the noodles mounded covered with bread crumbs and Parmesan cheese.

Surround the noodles with the steak. Garnish with Parsley.

Yield: 6 servings.