1 lb Ground beef
21 oz Cream of mushroom soup
- (2 cans); undiluted
4 oz Can mushroom stems & pieces;
- undrained
12 oz Wide egg noodles
Salt & pepper
Cook the hamburder in a high-sided skillet, breaking up any lumps,
until all the pink is gone and most of the fat has rendered.
While you are doing this put the noodles on to boil.
Add the two cans of mushroom soup, stirring well. Add the can of
mushroom pieces and its liquid. Stir in. Grind some pepper over the
whole thing. Taste for salt. Adjust as necessary.
Drain the pasta and add to the skillet, stirring to combine. Serve.
