16 oz old fashioned egg noodles
1 can of beef chunks(12oz) I recomend a small pot roast cooked slow and low
1 clove of garlic(minced)
1/2 cup chopped onion(optional)
1Tbsp butter
2 cans cream of mushroom soup
8oz cream cheese
2Tbsp worchesterhire sauce
1/4 tsp dried parsley
1 cup hot water
2 tsp beef soup base
Cook the pot roast all day so it falls apart. Cook noodles according to package. Put butter, onions, and garlic into a skillet till brown. Dissolve soup in water base. Add all ingredients minus the noodles into the skillet, stir well, and heat till the cream cheese is melted. Then once the cream cheese is melted mix in the noodles. You may want to use a large bowl for this, and serve.
10 servings
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