1 lb. ground beef
1 lg. onion, chopped
1 can (10 3/4 oz.) condensed cream of chicken soup
1 can (4 oz.) mushroom stems and pieces
3/4 c. milk
1 sm. green pepper, chopped
1/2 c. sliced pitted ripe olives
2 tbsp. soy sauce
2 tsp. Worcestershire sauce
1/2 tsp. pepper
5 oz. egg noodles, cooked and drained
1 c. shredded sharp cheddar or processed American cheese
1 c. chow mein noodles
1/2 c. mixed salted nuts

Cook and stir ground beef and onion in 10 inch skillet until beef is light brown, drain. Stir in soup, mushrooms (with liquid) milk, green pepper, olives, soy sauce, Worcestershire sauce, pepper and egg noodles. Pour into ungreased 2 quart casserole; sprinkle with () cheese. Cover and cook in 350 degree oven 50 minutes. Top with Chow Mein noodles and nuts. Cook uncovered 10 minutes more. Do ahead tip: after sprinkling with cheese casserole can be covered and refrigerated no longer than 24 hours.