1 lb. lean ground beef
1 c. chopped celery
1 (3 oz.) can chow mein noodles
1 (16 oz.) can bean sprouts, drained
1 (8 oz.) can sliced water chestnuts
1 (4 oz.) can mushrooms
2 tbsp. chopped pimentos
1 can cream of mushroom soup
1 c. chicken broth
2 tbsp. soy sauce
Dash of pepper
1/2 c. chopped onion

In large skillet, brown ground beef. Add celery and onions. Cook until soft. Drain off fat. Reserve 1/2 cup noodles. Add remaining noodles and ingredients to ground beef mixture. Season with salt and pepper to taste. Place in lightly greased 2-quart casserole. Top with reserved noodles. Bake at 350 degrees for 40-50 minutes or until hot and bubbly. Serve. Makes 6-8 servings.