I am pretty sure I have posted this before but hey! It's a good thing. Almost addicting and the second day even better.

Ingredients: Two 10.5 oz cans of diced tomatos, one pound of ground roundsteak, one medium yellow onion, one bag of medium flat egg noodles, about 20 mushroom sliced, one half pound of sharp cheddar cheese, salt, Wesson vegtable oil, a good Bordeaux. Butter

Dice the onions and in a little oil and butter begin to cook down. Add the mushrooms, a little salt and saute'. When they are about to carmelize, throw in a glass of the wine and drink the rest (NO! not all at once). Continue to saute' until it beings to thicken. Remove and set aside. Brown the meat and add about a teaspoon of salt. Add the mushrooms and onions back in and add the two cans of diced tomatos and about a cup of water and bring this to a boil. Pour the noodles in on top, reduce to simmer and cover for 15 minutes. Remove the lid and stir, recover for another 15 minutes and grate the cheese. At the end of the second 15 minutes, stir again and sprinkle the cheese evenly on top. Cover again. Ready in 15 more minutes. This will serve 6 to 8 people but the left-overs are better than the first go around. I make this up ahead of time as it does well frozen and reheated in any proportion. If anyone tries this I am curious to know what you think?