1 1/2 lb. veal, cubed
1 c. Frying Magic or fine bread crumbs
Oil
3 cans cream of mushroom soup
2 cans milk
1 lb. elbow macaroni (cooked according to pkg. directions)

Dredge veal cubes in breading, brown in oil. Drain off oil. Add 1 cup water. Cover pan. Simmer on low for 30-60 minutes. Uncover and reduce liquid. Stir in the soup. Gradually stir in the milk; when heated through, add the drained, cooked macaroni.