1 lb. ground beef
1 medium onion, chopped
1 (12 oz.) can corn Niblets
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 (8 oz.) carton sour cream
1 tsp. salt
1/2 tsp. pepper (black)
1 (5 oz.) pkg. egg noodles
1 c. cheese, grated

In a large skillet, brown ground beef and onion. Add corn, soups, sour cream, salt and pepper. Set aside. Cook noodles according to package directions; drain. Mix all ingredients together; pour into 3-quart casserole dish.

Bake at 350°F for 40 minutes. Sprinkle cheese on top for the last 10 minutes of baking time.

Note: This recipe may be frozen for later serving.

Note: You may substitute cream of mushroom soup for another can of cream of chicken soup.