1 1/2 c. cubed, cooked beef (left over roast)
1 (4 oz.) can sliced mushrooms, drained
1/3 c. chopped onion
1/8 tsp. leaf thyme
2 tbsp. butter
1 can tomato soup
1/2 soup can water
2 tbsp. chopped parsley
1/2 med. bay leaf
2 c. cooked noodles

In skillet, cook beef, mushrooms, onion and thyme in butter until onion is tender. Add soup, water, parsley and bay leaf. Cover; cook over low heat for 20 minutes. Stir now and then. Remove bay leaf. Serve over noodles. Makes 4 to 5 servings.