1 pkg. shell or macaroni noodles
1 1/2 lbs. ground chuck
1 chopped onion, less if desired
1 tsp. salt
1 tsp. sugar
1 tsp. pepper
1 lb. Velveeta cheese
1 can Rotel tomatoes, cut
1 can cream of mushroom soup
1 can peeled tomatoes, drain and cut

Brown meat, adding salt, sugar, pepper, and onion. Drain excess grease off. Cook noodles according to package directions; drain and rinse with hot water. In a large bowl, mix cheese, Rotel, and melt in microwave. Add soup and peeled tomatoes. Stir until mixed. Add ground chuck to cheese dip mixture. Stir. In a large casserole dish, pour cooked noodles on bottom and top with cheese dip mixture over noodles. Cook at 350 degrees for 30 minutes.