About 40+ yrs ago a friend of a friend gave me this recipe. Through the years I have refined it to my families taste and it is now a staple when I can't think of anything for casserole wed to send to my son's house. I usually use gr. beef but it is also great with gr. chicken. Just add chicken flavoring. I usually make it in one large frying pan but have given the directions for the first way that I learned to do it. I also have cream of celery and cream of onion, which takes the place of cream of mushroom, in my pantry. Hope you enjoy
1in a very small amount of oil saute celery and onions. Celery should be soft and onions almost clear and both should be starting to turn golden brown. Add oil or a little butter or margie if needed.
2Add beef and brown, but don't over cook. I learned nothing is worse that over cooked beef in this.
3While beef is cooking mix together all other ingredients except water and noodles, salt and pepper. This allows you you taste and adjust your flavors. Remember canned soups and bouillon are salty to begin with.
4Cook noodles according to package directions.
5Drain Meat trying to save as much of the celery and onions as possible.
6Combine all ingredients from bowl together, add water to make consistence like you want it. Bring to soft boil, turn down heat and simmer 5 minutes, add noodles, and serve.
7I know it sound like a lot of work but once you try it you can get down to making it in about 10 minutes or so. I also cheat most of the time and use a can of cream of celery and a can of cream of onion soup. The cream of onion is a staple in my pantry, not cream of mushroom.