1 lb. ground chuck
1 med. onion, sliced
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
2 c. fine noodles
1 can condensed cream of celery soup
1 soup can water
1 can cream style corn
Chopped parsley

Lightly brown ground chuck in skillet. Stir in onion, salt, pepper, and Worcestershire sauce; cook, stirring constantly 2-3 minutes. Spoon into greased 8-cup baking dish. Top with uncooked noodles.

Heat soup, water, and corn, stirring constantly until boiling. Pour over noodles; stir lightly so sauce will flow to bottom. Sprinkle with chopped parsley; cover and bake at 375 degrees for 45 minutes or until noodles are tender.