1 lb. franks, cut in 2 inch pieces
1/2 c. chopped onion
1/2 tsp. basil
2 tbsp. butter
1 can mushroom or celery soup
1/2 c. milk
1 sm. can tomatoes, chopped
2 c. cooked noodles
2 tbsp. parsley

In skillet brown franks and onion in butter until tender. Add basil, soup, milk, tomatoes, noodles and parsley. Heat thoroughly, stirring occasionally.