On cold blustery days when I’m running short on time to fix dinner, Hubby and I enjoy this comfort meal made from noodles and beef. If you have leftover cooked chicken, you can substitute it for the ground beef. It is also an easy meal to put together for last-minute very casual entertaining. Hubby gave the dish this interesting name:
Noodle Goo
One Large Package of wide egg noodles
2-3 lbs lean ground beef
2 cans Cream of Mushroom Soup
1/2 cup shredded Colby-Jack Cheese
Salt and Pepper
All-purpose Seasoning
Heaping tsp. Onion Flakes
Directions:
Put water on to boil (according to noodle package directions) and while it is coming up to temp, break the ground beef up in a medium skillet and start browning. Add a sprinkling of salt and pepper and some all-purpose seasoning (I like Mrs. Dash) and a spoon of onion flakes to the beef. While it is cooking, add the noodles to the boiling water and cook until fork-tender. Drain the water from the noodles and return to stove top. Reduce heat to medium-low and add the beef. Mix in the two cans of soup, give it a good stir and cook just until it all blends and the soup is hot. You can either mix in the cheese before serving, or plate the noodles and sprinkle cheese on top. You can also serve with spaghetti sauce that has been warmed. Serve with a nice tossed green salad and warm bread to complete the meal.
Savvy Entertaining 
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