1 (12 oz.) pkg. wide egg noodles
1 med. onion, chopped
2 tbsp. butter
1 lb. ground round
2 cans (10 3/4 oz.) Campbells Cream of Mushroom soup, undiluted
1 can Campbells Condensed Vegetarian Vegetable soup, undiluted
3/4 soup can water
1/3 c. mayonnaise
1/2 c. chili sauce
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder or juice
1/4 c. fine dry bread crumbs

Preheat oven to 350 degrees. Butter or spray a 13x9x2 inch baking dish.

Cook noodles according to directions; drain, rinse in cold water; drain well.

In large skillet saute onions in butter until tender. Crumble beef and add to onions. Cook over medium heat until lightly browned.

Combine soups, water, mayonnaise, chili sauce, salt and pepper and garlic powder. Stir into beef-onion mixture. Add cooked onions mixing well.

Pour into prepared baking dish and sprinkle with bread crumbs. Bake covered with foil 35 minutes. Remove cover, bake 10 minutes longer. Serves 12.