1 1/2 lb. ground chuck
1 medium onion, coarsely chopped
1 (12 oz.) pkg. wide egg noodles
2 cloves garlic (more or less)
1 jalapeno pepper, seeded and chopped
1 stalk celery, finely chopped
1 can Campbell's beefy mushroom soup
1 can Campbell's cream of mushroom soup
1 can Campbell's cream of celery soup
1 tbsp. Kitchen Bouquet
1 tbsp. A.1. steak sauce
1 tbsp. Lee & Perrins Worcestershire sauce
salt and coarsely ground pepper to taste
1 1/2 c. water
1 lb. pkg. Birds Eye frozen peas (optional, but very good)
4 oz. medium Cheddar cheese

Brown ground chuck. Add onion, garlic, celery and jalapeno when meat is about half cooked; finish browning and drain. Cook noodles 5 minutes in salted water. Drain. Place soups, sauces and water in blend to mix.

Bake, covered, in roasting pan for an hour at 350°F.

To reheat, add water to desired consistency and place in oven or microwave.