1 1/2 lb. ground beef
1 c. chopped onion
1 (12 oz.) can whole kernel corn
1 (10 1/2 oz.) can cream of chicken soup
1 (10 1/2 oz.) can cream of mushroom soup
1 c. sour cream
1/4 c. chopped canned pimento
3/4 tsp. salt
1/2 tsp. monosodium glutamate
1/4 tsp. pepper

In large skillet, cook 1 1/2 pounds ground beef and 1 cup chopped onion until meat is lightly browned and onion is tender. Stir in 1 (12 ounce) can whole kernel corn, drained, 1 (10 1/2 ounce) can condensed cream of chicken soup, 1 (10 1/2 ounce) can condensed cream of mushroom soup, 1 cup dairy sour cream, 1/4 cup chopped canned pimento, 3/4 teaspoon salt, 1/2 teaspoon monosodium glutamate and 1/4 teaspoon pepper. Mix well.

Stir in 6 ounces (3 cups) medium noodles, cooked and drained. Turn into 2 1/2 quart casserole. Mix 1 cup soft bread crumbs and 2 tablespoons melted butter. Bake at 350 degrees for 45 minutes. Serves 8-10.