2 (10 oz.) cans campbell's cream of mushroom soup
1 lb. lean ground beef
1/2 c. fine dry bread crumbs
1/4 c. finely chopped onions
1 tbsp. minced parsley
1 egg
1/4 tsp. salt
1 qt. cleaned & sliced mushrooms

Blend cream of mushroom soup with 1 cup water. Measure out 1/4 cup soup mixture. Combine with ground beef, bread crumbs, chopped onion, parsley, egg (slightly beaten) and salt. Shape into balls approximately 1 1/2 in diameter. Brown in large skillet.

Add mushrooms to remaining soup mixture and pour over meatballs; cover. Cook over low heat about 15 minutes; stir occasionally. Serve over macaroni noodles. 4 servings.