16 oz. pkg. fine egg noodles
1 1/2 lb. lean ground beef
1/2 c. chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
4 oz. can mushroom pieces, not drained
3/4 lb. cheddar cheese, cubed or coarsely shredded
3/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 c. chow mein noodles
1 c. cashews or peanuts, chopped

Cook noodles and set aside after draining. Brown meat and onion. Drain. Put in bottom of large casserole or two (2 quart) casseroles. Add rest of ingredients and stir gently. Cover with foil. (We let ours sit in the refrigerator at this point. Can also be frozen.) Bake 25 to 30 minutes at 350 degrees; uncover and add peanuts and chow mein noodles on top. We put another layer of cheese on top first. It holds the noodles and nuts better. Bake another 10 minutes or until the cheese is gooey. Increase the baking time 15 to 20 minutes if refrigerated overnight or frozen.