1 (8 oz.) pkg. egg noodles
2 lbs. ground beef
1 lg. onion, diced
1 sm. can tomato paste
1/2 c. water (dissolve 1 beef bouillon cube in water)
1 can cream of mushroom soup
1 (3 oz.) pkg. cream cheese, grated
1 c. Cheddar cheese for top of casserole (grated)
1 c. sour cream
Salt and pepper to taste

Cook noodles according to directions on the package. Drain and place in bottom of a casserole dish. Brown beef and onions in a small amount of oil. Drain off excess oil. Add tomato paste and beef bouillon cube dissolved in water to the beef mixture. Add salt and pepper to taste. Spread this mixture over the egg noodles.

Combine mushroom soup, cream cheese (grated) and sour cream in a bowl. Mix thoroughly and spread over the beef mixture. Sprinkle grated Cheddar cheese over the top. Bake at 350 degrees long enough to melt the cheese thoroughly. Container: 13 1/2 x 8 3/4 x 1 3/4 inch.