1 lb. hamburg
1 c. canned corn, drained
1 can cream of mushroom soup
1 can cream of celery soup
1 (8 oz.) carton sour cream
3 c. noodles

Fry hamburg. Drain grease. Add corn. Mix both soups together. Cook for 10 minutes. Add sour cream. Mix well. Cook noodles until done and drain. Mix noodles with other ingredients. Bake at 350 degrees for 30 minutes.