1 c. elbow macaroni
1 med. onion, chopped
1 tbsp. vegetable oil
1 lb. ground beef
1 (16 oz.) can chunky vegetable soup
1 tsp. seasoned salt
1/4 tsp. pepper

Cook macaroni as directed. Set aside. Saute onion in oil until soft, crumble ground beef and cook until pink is gone. Drain fat. Stir in vegetable soup, parsley, salt, pepper and cooked macaroni. Heat until bubbly, approximately 5 minutes.