1 lb. ground beef
1/2 c. onion, chopped
1 c. mushrooms, 1/4 lb. fresh
1/4 c. slivered toasted almonds
1 c. cream of mushroom soup, undiluted
1/4 c. butter
6 tbsp. vermouth
1/4 c. sour cream
1 tbsp. brandy; optional
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. pepper
6 oz. noodles

Saute onions and mushrooms (if fresh) in 2 tablespoons butter. Add meat and stir until browned. Stir in half almonds (toast almonds at 375 degrees for 8-10 minutes). Add soup, vermouth, sour cream, brandy, and seasonings.

Cook noodles; drain; toss with remaining butter. Put in a 1 1/2 quart or 2 quart casserole; pour meat and sauce over. Sprinkle with remaining almonds. Cover and refrigerate for at least 2-3 hours or overnight. Bake uncovered at 375 degrees for 30 minutes (if really cold, 40-50 minutes).

If desired, use liquid from mushrooms (canned) and a little sugar.