1 (8 oz.) pkg. medium egg noodles
1 1/2 lb. ground beef
1 medium onion, chopped
1 (8 oz.) can tomato sauce
1/2 c. water
1 (11 oz.) can Mexicorn, drained
1/2 tsp. salt
1/4 tsp. pepper
1 c. (4 oz.) shredded Cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce and water. Cover and cook for 8 minutes. Drain the noodles; add to beef mixture. Add corn, salt and pepper. Sprinkle with cheese; cover and cook until heated through and the cheese is melted.

Yield: 8 to 10 servings.