1 lb. veal round steak, 3/4 inch thick, cut into 1/4 inch strips
1/4 c. butter
1/4 tsp. salt
1/8 tsp. dried thyme leaves
1/8 tsp. pepper
1/2 lb. mushrooms, sliced
1/4 c. chopped onion, optional
1/4 c. water
5 oz. uncooked noodles (about 2 2/3 cups)
1 can condensed cream of mushroom soup
1/2 c. milk
1 tsp. poppy seed
1 tbsp. butter

Cook veal strips in 1/4 cup butter in 10 inch skillet over medium heat, stirring occasionally, until light brown, about 3 minutes. Sprinkle veal with salt, thyme and pepper. Stir in mushrooms, onion and water. Heat to boiling; reduce heat. Cover and simmer until veal is tender, about 20 minutes. Cook noodles as directed on package. Mix soup and milk; stir into veal mixture. Heat until soup is hot. Drain noodles; toss with 1 tablespoon butter and the poppy seed. Serve stroganoff over noodles. 4 servings.