1 1/2 lb. ground beef
1 c. frozen peas
5 med. potatoes, chunked
1 lg. onion, diced
1/2 c. celery, chopped
1 can sliced carrots
1 can cream of mushroom soup
1 can cream of celery soup
Salt and pepper to taste

Saute ground beef; drain well and set aside. Cook potatoes, onions and celery over medium heat in skillet until tender. Mix in ground beef, peas, carrots and 2 cans of soup. Add a little water (1 soup can). Stir very well. Simmer for 30 minutes over low heat, covered. Remove cover and simmer until gravy is thick. Serve over egg noodles.