1 lb. sausage
4 oz. can mushrooms, drained
2 cans French onion soup
2 cans Golden mushroom soup
4 soup cans water
2 c. fine noodles, dry
2 tbsp. chopped parsley

Form sausage into tiny meatballs; brown in butter in Dutch oven. When sausage is about half browned, add mushrooms; saute while sausage finishes browning.

Add soups and water; simmer 10 minutes. Add noodles; simmer 15 minutes. Just before serving, sprinkle with parsley. Makes 6 servings.

NOTES: Tiny meatballs look nice if you want to be fancy, but to save time, just cut Bob Evans sausage patties into eighths. Nutrition: 475 calories.