Jay’s Noodles

• servings: 6 servings

Ingredients

2 Pounds Chuck roast

3 Cans Cream of Mushroom Soup

1 Pouch Lipton onion soup

1 Cup Swanson beef stock

1 container Sliced baby Bella mushrooms

12-16 oz Extra wide egg noodles

Directions

1. Cut roast into bit size piece.

2. In a large sauce pan brown the meat. Once browned, add cream of mushroom soup, Lipton onion soup, beef stock and bring to a boil. Cover, reduce heat, and simmer for 60 minutes, stirring every 10 to 15 minutes. Add mushrooms and simmer an additional 30 minutes.

3. In a large sauce pan cook noodles in salted water. Rinse with hot water.

4. Serve by plating noodles and adding meat mixture over the top