Tomato Beef Country Casserole

Tomato Beef Country Casserole 1 bag (12 oz) wide egg noodles 1 lb lean ground beef 1/2 teaspoon salt 1 can (10.75-oz) condensed tomato soup 1 can (10.75-oz) golden mushroom creamed soup 1 cup milk, 2% or whole 2 tablespoons dried onion flakes 2 teaspoons Worcestershire sauce 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1/2 cup - 1 cup shredded parmesan cheese or provolone Heat oven to 350 degrees and spray a 9x13 baking dish with cooking spray. Cook noodles according to package instructions. Cook for the lowest recommended time because it will cook in the oven later. Drain when done cooking. While noodles are cooking, brown ground beef with the salt in a skillet over medium high heat. Drain. In a large mixing bowl combine the condensed tomato soup, golden mushroom soup, milk, onion flakes, Worcestershire sauce, pepper, and garlic powder. Stir together. Add the cooked ground beef and the cooked (and drained) egg noodles. Stir together. Pour into your prepared dish and sprinkle the cheese on top. Bake for 25 minutes. Use 2% or whole milk (I use whole) because it's thicker and has a higher fat content. The lower fat milks have more water and are thinner, which will affect the outcome of the casserole. I used some shaved parmesean cheese but you can use provolone cheese or an Italian blend shredded cheese. If you can't find golden mushroom creamed soup, use regular cream of mushroom soup. You can use the twisty wide egg noodles or the straight wide noodles