1 lb. hot dogs, cut in half diagonally
1/2 c. chopped onions
1/2 tsp. basil or oregano
1 tbsp. butter
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. milk
1/2 c. chopped canned tomatoes
2 c. cooked wide noodles
2 tbsp. chopped parsley

In skillet, brown hot dogs and cook onion with basil in butter until tender. Stir in remaining ingredients. Heat, stirring occasionally.