2 lb. round steak, cut in 1" squares
1 tbsp. salad oil
1/2 tsp. salt
8 oz. med. egg noodles, about 4 c.
1 c. grated cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 (3 oz.) can sliced mushrooms, undrained
1 med. green pepper, diced
1 (4 oz.) can or jar drained pimientos, chopped
2 c. water
Buttered bread crumbs

In large skillet, brown beef in oil; add 1/2 teaspoon salt and cook, covered over low heat for 30 minutes or until tender.

Meanwhile, gradually add noodles and 1 tablespoon salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally until almost tender. Drain. Mix noodles with remaining ingredients except bread crumbs.