1 1/2 lb. lean pork shoulder, cubed
1 (8 oz.) pkg. noodles-wide, cooked
1 can tomato soup
1 can water
3 sm. onions
1/2 c. celery, cut sm.
1/2 c. green pepper, diced
1 tbsp. molasses
1 can mushrooms - 5 oz. and juice
1/2 tsp. pepper
2 tbsp. parsley

Brown the pork in a hot frying pan in 3 tablespoons fat. Add onions, parsley, pepper, celery, mushrooms, tomato soup and water. Add seasonings. Pour half of noodles in a buttered casserole, cover with meat. Add remaining noodles. Bake 1 1/2 hours at 350 degrees.