1 medium onion, chopped
minced garlic, to taste (we like lots)
1/2 lb. fresh mushrooms, sliced
1 lb. ground beef
1 can condensed Cream of Mushroom soup (or any Cream of soup)
1 can whole kernel corn, drained (we prefer No Salt Added)
Salt and Pepper to taste
1 lb. wide egg noodles, cooked
Chopped parsley, to taste
Coat a 10" inch skillet with cooking spray or heat up a TBS of oil. Sauté the
onion, garlic and mushrooms until browned and tender. Add the ground beef and
cook until no pink remains. Drain off any accumulated fat.
Leaving everything in the skillet, stir in the Cream of Mushroom soup and corn.
Add salt and pepper, check for seasoning. Cover until fully heated through.
Serve over wide egg noodles and sprinkle with chopped parsley.