1 can mushrooms (or fresh is better)
2 cans golden cream of mushroom soup
1 med. to lg. onion
1 lb. beef stew meat, cut bite sized
12 oz. bag thin egg noodles

Brown beef, onion, and mushrooms in large frying pan (some natural juices will occur, don't boil these off). Add 2 cans of golden cream of mushroom soup, bring to a boil slowly. (If too thick, add a small amount of milk, 1/2 soup can or less). Simmer for an hour or until beef is tender.

Prepare egg noodles in a large pan according to package directions; drain. Return noodles to pot and pour completed meat sauce over them. Stir lightly to coat noodles and enjoy.