Week of March 5th

One recipe that my momc makes is Cavatini. She usually makes this on special occasions like family get togethers, birthdays, and cook outs.

The ingredients are:
1/4 cup butter
2 pounds lean ground beef
1 (15 ounce) can tomato sauce
1 (32 ounce) jar spaghetti sauce
3 ounces sliced pepperoni sausage
salt to taste
ground black pepper to taste
3/4 cup seashell pasta
6 ounces rotini pasta
2 pounds mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

The directions for this is:
1. Brown hamburger in a large skillet over medium heat. Drain. Mix in tomato sauce, pasta sauce, pepperoni, salt, and black pepper.
2. Cook pasta according to package directions. Drain.
3. Spread a little sauce over the bottom of two 9 x 13 inch pans. In each pan, place a layer of pasta, a layer of mozarella cheese, a hamburger sauce layer, a sprinkling of Parmesan cheese, and another layer of mozarella cheese. Repeat layers. Cover pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.


Another recipe my grandma likes to use is Homemade Egg Noodles.

Ingredients:
4 1/2 cups flour
2 to 3 tbsp. water
4-5 eggs, beaten
1 1/2 tsp. salt
2 1/2 tbsp. olive oil or melted butter

Directions:
Using a large fork, beat eggs with salt until smooth.
In a very large wide bowl or on a clean work surface, make a well in the flour. Add the eggs into the center of the well and and a few tablespoons of cold water. Gradually drag the flour into the center and work it in until you have a stiff dough. There may be some flour left behind.

Knead on a floured work surface until very smooth, about 5-6 minutes.

Sprinkle lightly with flour to keep dough from sticking to surface, as needed.

Divide the dough into 4 parts. Let rest for 10-30 minutes, or refrigerate for up to 2 hours.

When ready, thinly roll out the dough using a heavy rolling pin or a pasta rolling machine.

Roll up jelly roll style into a spiral and cut into long thin strips using a sharp knife or put the dough through the cutting section of the pasta machine. Dough may also be used for making ravioli or lasagna noodles by cutting into wide noodles.

As soon as the noodles are cut, toss them with flour (semolina flour is best for this purpose but any kind may be used). This helps to keep the noodles from sticking.

Bring 6-7 quarts of water to a rolling boil and add 2-3 tablespoons of salt (after the water has begun to boil).

Drop in the noodles and cook just until they float to the surface (take out a sample and test before removing from the water). When they are tender, which should only take several minutes, drain in a colander.


Homemade Mac and Cheese is in of my families favor recipes.

Ingredients:
2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter or margarine
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed Cheddar cheese (8 ounces)

Directions:
1. Heat oven to 350ºF.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, and pepper. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.



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Here are 3 different recipes for noodles

mac n cheese
1 cup macaroni
1/2 cup process cheese sauce
2 frankfurters, sliced
1 teaspoon grated Parmesan cheese
1 pinch dried oregano
4 buttery round crackers, crushed
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat cheese sauce in microwave, 1 minute. In 8 x 8 inch baking dish, combine cooked pasta, cheese sauce, sliced frankfurters, Parmesan and oregano. Top with crumbled crackers and bake 10 minutes.

chicken noodle
4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
Directions
1.In a large stock pot, saute celery and onion in butter or margarine.
2.Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
3.Add noodles, and simmer for 10 more minutes.

Cavatini

1/4 cup butter
2 pounds lean ground beef
1 (15 ounce) can tomato sauce
1 (32 ounce) jar spaghetti sauce
3 ounces sliced pepperoni sausage
salt to taste
ground black pepper to taste
3/4 cup seashell pasta
6 ounces rotini pasta
2 pounds mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

The directions for this is:
1. Brown hamburger in a large skillet over medium heat. Drain. Mix in tomato sauce, pasta sauce, pepperoni, salt, and black pepper.
2. Cook pasta according to package directions. Drain.
3. Spread a little sauce over the bottom of two 9 x 13 inch pans. In each pan, place a layer of pasta, a layer of mozarella cheese, a hamburger sauce layer, a sprinkling of Parmesan cheese, and another layer of mozarella cheese. Repeat layers. Cover pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.

i got my recipes from allrecipes.com

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- MOM RECIPIE
2 chicken flavor ramen noodle soup
milk
cooked broccoli florets
cubed cooked chicken
tomatoes, cut into quarters

Ingredients
1 (2 to 3 pound) stewing chicken
2 1/2 quarts water
3 teaspoons salt
2 teaspoons chicken bouillon granules
1/2 medium onion, chopped
1/8 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 bay leaf
1 cup diced carrots
1 cup diced celery
1 1/2 cups uncooked fine noodles
Directions
1.In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving.
(ALL RECIPIES.COM)

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theses are my 3 favorite noodle recipe
chinese low mein beef
Ingredients:
•3/4 pound flank steak
•Marinade:
•1 tablespoon soy sauce
•1 1/2 teaspoons cornstarch
•Sauce:
•2 tablespoons oyster sauce
•2 teaspoons dark soy sauce
•4 tablespoons beef broth
•1 teaspoon granulated sugar
•Other:
•8 ounces fresh egg noodles or Italian spaghetti
•1 teaspoon sesame oil
•1 large carrot, chopped into 1/2-inch pieces
•1/2 cup chopped cabbage, such as Napa
•1 clove garlic, chopped
•4 tablespoons oil for stir-frying, or as needed

chicken chow mein
Ingredients:
•1 pound mung bean sprouts
•2 boneless, skinless chicken breasts, 7 to 8 ounces each
•Marinade:
•1 tablespoon oyster sauce
•1 teaspoon soy sauce
•Salt and pepper, to taste
•1 small piece (less than 1 teaspoon) cornstarch
•Sauce:
•1/4 cup water or low-sodium chicken broth
•1 tablespoon oyster sauce
•1 tablespoon soy sauce
•Salt and pepper, to taste
•1 tablespoon cornstarch
•4 tablespoons water
•Other:
•1/2 pound dry wonton noodles
•2 medium ribs celery
•1 pound bok choy or broccoli
•1/2 pound fresh mushrooms
•1 red bell pepper
•1/2 red onion
•1 green onion (scallion, spring onion)
•Vegetable oil for frying and stir-frying, as needed
•1/4 cup toasted sesame seeds

and shrimp lo mein
Ingredients:
•1/2 pound raw shrimp, shelled and deveined
•2 teaspoons Chinese rice wine or dry sherry
•1 teaspoon cornstarch
•1/2 pound Chinese egg noodles
•1 1/2 teaspoons sesame oil, or as needed
•1 red bell pepper
•1 3.5 ounce can bamboo shoots
•1/2 cup shredded Napa cabbage
•2 or 3 slices ginger, to make 2 teaspoons
•1/4 cup homemade or storebought low-sodium chicken broth
•1 tablespoon oyster sauce
•1 tablespoon light soy sauce
•1/2 teaspoon granulated sugar, or to taste
•6 tablespoons oil for stir-frying


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Three of my favorite noodle recipes are:

-Mac & Cheese
Ingredients
8 ounces macaroni
3 cups milk
1 teaspoon salt
1 1/2 tablespoons all-purpose flour
1 cup chopped onion
1/4 cup butter
1 1/2 cups shredded Cheddar cheese
Directions
1.Melt butter or margarine in a saucepan pan over medium heat. Add onions, and saute. Stir in flour and salt.
2.Add milk and macaroni to saucepan, and bring to a boil. Reduce heat, and cover. Simmer for 15 minutes or until pasta is tender, stirring occasionally
3.Add cheese, and stir until cheese melts. Serve.
(Allrecipes.com)

-Chicken Noodle Soup
Ingredients
4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
Directions
1.In a large stock pot, saute celery and onion in butter or margarine.
2.Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
3.Add noodles, and simmer for 10 more minutes.
(Allrecipes.com)

- Spaghetti
Ingredients
1/2 pound lean ground beef
1/4 cup chopped onion
2 cups meatless spaghetti sauce
1 cup water
3 ounces uncooked spaghetti, broken
1/4 cup reduced fat processed cheese food, cubed
2 teaspoons grated Parmesan cheese
Directions
1.In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, water and spaghetti; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Add process cheese; stir until melted. Sprinkle with Parmesan cheese.
(Allrecipes.com)

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One of my favorite noodle recipes is fettucini alfredo!

Ingredients
8 ounces dry fettuccine pasta
1 cup butter, softened
1/2 cup grated Parmesan cheese
freshly ground black pepper
Directions
1.Cook pasta according to package directions. Drain.
2.Stir in butter or margarine, and toss with grated cheese. Season with freshly ground black pepper.

another is spaghetti

Ingredients
1/2 pound ground beef
1 small onion, chopped
2 (8 ounce) cans tomato sauce
1 1/2 cups water
1 1/2 teaspoons salt
1 teaspoon dried parsley
1/2 pinch dried basil
1/2 teaspoon black pepper
4 ounces uncooked spaghetti
Directions
1.In a large skillet over medium heat, brown the ground beef with the onion until all pink is gone; drain.
2.Stir in tomato sauce, water, salt, parsley, basil and pepper; mix well. Heat until sauce boils. Break spaghetti in half and drop into sauce a little at a time. Cover and turn to low.
3.Cook until spaghetti is tender, approximately 20 to 25 minutes. Stir occasionally to keep from sticking to pan and from noodles sticking together. Add water, 1/2 to 1 cup, if it starts to dry out and noodles are not cooked.

another noodle recipe i like is chicken noodle soup

4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
Directions
1.In a large stock pot, saute celery and onion in butter or margarine.
2.Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
3.Add noodles, and simmer for 10 more minutes.

i found all my recipes at allrecipes.com

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Chicken noodle soup:
Ingredients
4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
Directions
1.In a large stock pot, saute celery and onion in butter or margarine.
2.Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
3.Add noodles, and simmer for 10 more minutes.

Noodle Casserole:

Ingredients
1 tablespoon vegetable oil
2 cups cubed cooked ham
1 medium onion, chopped
1 can Campbell's® Condensed Cream of Mushroom Soup
2 cups shredded extra-sharp Cheddar cheese
5 cups extra-wide egg noodles, cooked and drained
Directions
1.Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender.
2.Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and cook and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.

Italian sausage Lasagna:

Ingredients
2 Italian sausage links, casings removed
1/4 cup chopped onion
1 garlic clove, minced
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup tomato paste
3/4 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 egg, beaten
3/4 cup ricotta cheese
1 tablespoon minced fresh parsley
4 lasagna noodles, cooked and drained
3/4 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
Directions
1.Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley.
2.Spread 1/4 cup sauce in an 8-in. x 4-in. x 2-in. loaf dish coated with nonstick cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
3.Cover; bake at 375 degrees F for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.

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I eat noodles at least once a day and my mom uses many different recipes found at allrecipes.com.
Pesto pasta and green beans
Ingredients
• 1 1/2 cup fresh basil leaves, firmly packed
• 1/2 cup pine nuts, toasted lightly in a pan over medium heat until golden brown
• 2 cloves garlic, chopped
• 1/2 cup extra-virgin olive oil, good quality
• 3 tablespoons parmesan cheese, grated
• 3 tablespoons asiago cheese, grated
• salt
• 12 ounces green beans, ends trimmed
• 2 packages fresh fettuccini, 8 ounce packages
Directions
1. Combine basil, pine nuts, and garlic in the bowl of a food processor fitted with a steel-blade attachment (or a blender). Pulse until well chopped. While the machine is still running, slowly add the olive oil, stopping to scrape down the sides of the bowl one or two times. Puree until almost smooth. Transfer the mixture to a large bowl and stir in the grated cheeses. Season with salt to taste. Set aside.
2. Bring a large pot of salted water to boil. Add the green beans and cook for 5-7 minutes or until barely crisp tender. Add the fresh pasta and boil for 2-3 minutes more, or until pasta is cooked through. Drain beans and pasta, reserving 1 cup of cooking liquid.
3. Add a couple of tablespoons of cooking water to the pesto to thin a bit. Add the pasta and green beans to the pesto and toss to coat. If necessary, add some of the reserved cooking liquid so that the sauce easily coats the pasta. Top with additional grated cheese and serve immediately.

Spaghetti Carbonera
Ingredients
1/2 pound uncooked spaghetti (8 ounces)
1/2 tablespoon olive oil
1/4 pound pancetta or bacon, diced
1/2 cup heavy cream
2 egg yolks
1/2 cup grated Parmesam cheese
Salt and freshly ground black pepper
Directions
1. Cook the spaghetti in a pan of lightly salted, boiling water until al dente.
2. Meanwhile, heat the olive oil in a frying pan and sauté the pancetta for three to four minutes until browned.
3. In a bowl, whisk together the cream, egg yolks, Parmesan, and salt and pepper.
4. Once cooked, drain the pasta and return to the saucepan. Immediately stir in the egg and cheese mixture until well combined. Add the pancetta, toss with the sauce and heat through gently (if you have the heat too high the eggs will scramble). You can thin the sauce with a little extra cream if necessary.
5. Serve straightaway with some freshly grated Parmesan.
Egg noodles with ham and peas
Ingredients
3 tablespoons butter (divided use)
1 small onion, finely diced
½ cup fresh breadcrumbs (made from crumbling or processing a slice of white or wheat or French bread, preferably a bit stale)
12 ounces wide egg noodles
¾ cup chicken broth
1 cup cubed or sliced ham
1 cup frozen peas
¾ cup half and half
Juice and grated zest of ¼ lemon
Salt and freshly ground pepper
Finely chopped parsley
Freshly grated parmesan
Directions
1. Stick your pasta bowls in a 200-degree oven to warm while you prepare the pasta (this may seem fancy and silly, but cream sauces congeal so unappetizingly on cold plates).
2. Begin by bringing a large pot of water to a boil and salt it heavily (I use about a quarter of a cup of kosher salt, but you could use half that amount of table salt).
3. In a wide pan over medium-low heat, melt two tablespoons of the butter and sauté the onion until it's very soft and starting to turn golden, around ten minutes. Meanwhile melt the other tablespoon of butter in a very small pan, and fry the breadcrumbs over medium heat until they are brown and crisp. Scrape them into a bowl when they're done, so they don't burn in the still-hot pan while you're not looking.
4. When the onions are done, dump the noodles into the boiling salted water and give them a stir. Now add the broth, peas, and ham to the onions, turn up the heat, and boil vigorously until the broth is reduced by about half (i.e. there is much less of it left in the pan), then add the half and half and continue to simmer the sauce while you season it with the lemon zest and juice and salt and pepper (taste it first-the ham may add enough salt).
5. Turn the heat under the sauce way down low while you drain the pasta, which should be done right about now. Stir the pasta into the sauce, stir in the parsley, and taste: does it need anything? A little salt or pepper or a little more lemon juice or zest or a splash more half and half? When it is perfectly delicious, serve it in the warm bowls and pass the cheese and breadcrumbs.



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Yum Yum Noodles

1 cup of parmesian cheese
1 eight ounce bag of egg noodles
1 bottle of italian dressing

1. Using a medium pot put the noodles in and cook completely
2. Put them in a strainer and rinse thoroughly with warm water
3. Put in a large bowl with the dressing and the cheese
4. Mix together and put in the frige for 30 min
5. Eat

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Chicken noodle soup:
Ingredients
4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
Directions
1.In a large stock pot, saute celery and onion in butter or margarine.
2.Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
3.Add noodles, and simmer for 10 more minutes.



Spaghetti
Ingredients
1/2 pound lean ground beef
1/4 cup chopped onion
2 cups meatless spaghetti sauce
1 cup water
3 ounces uncooked spaghetti, broken
1/4 cup reduced fat processed cheese food, cubed
2 teaspoons grated Parmesan cheese
Directions
1.In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, water and spaghetti; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Add process cheese; stir until melted. Sprinkle with Parmesan cheese.

(Allrecipes.com)

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Broccoli and Noodles Supreme
3 cups uncooked medium egg noodles
2 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
Directions
1.Cook noodles according to package directions. Add broccoli for last 5 minutes of cooking time. Drain.
2.Mix soup, sour cream, cheese, pepper and noodle mixture in saucepan. Heat through.

this recipe looks very appitizing.

Campbell's Kitchen Easy Chicken Noodle Casserole

Ingredients
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup frozen peas
2 (4.5 ounce) cans Swanson® Premium White Chunk Chicken Breast in Water, drained
2 cups medium egg noodles, cooked and drained
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
Directions
1.Stir the soup, milk, peas, chicken and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.
2.Bake at 400 degrees F for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the bread crumb mixture.
3.Bake for 5 minutes or until the topping is golden brown.

i am a sucker for casserole and i love Chicken noodles!

Spinach Cheese Pasta

Ingredients
1 (16 ounce) package extra wide egg noodles
1/3 cup extra virgin olive oil
2 cloves garlic, pressed
1 1/2 (10 ounce) packages frozen chopped spinach
1 (8 ounce) container cottage cheese
1 (3 ounce) package finely grated Parmesan cheese
Directions
1.Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente. Drain, and return to the pot.
2.Heat the olive oil in a skillet, and cook the garlic and spinach 3 to 5 minutes, until well coated. Transfer to the pot with the drained pasta. Toss in the cottage cheese. Top with Parmesan cheese to serve.

I love this recipe because of the spinach and the chesse. this is something i would eat.

I give special thanks to www.allrcipes.com for these wonderful recipes!

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these recipes look Fire!

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3 different cassoroles for noddles

Broccoli Noodle Side Dish

Ingredients
6 cups uncooked wide noodles
3 cloves garlic, minced
1/4 cup olive oil
4 cups broccoli florets
1/2 pound fresh mushrooms, thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 teaspoon salt

Directions
1.Cook noodles according to package directions. Meanwhile, in skillet, saute minced garlic in oil until tender. Add broccoli; saute for 4 minutes or until crisp-tender. Add the mushrooms, thyme, pepper and salt; saute for 2-3 minutes. Drain the noodles and add to the broccoli mixture. Stir gently over low heat until heated through.

One-Dish Beef Stroganoff

Ingredients
1 tablespoon vegetable oil
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon dried parsley flakes
1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
6 ounces sliced mushrooms
3 cups uncooked medium egg noodles
1/2 cup sour cream
Chopped fresh parsley

Directions
1.Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the onion, garlic and parsley and cook until the onion is tender-crisp.
2.Stir the broth and mushrooms in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes or until the noodles are tender.
3.Stir the sour cream in the skillet and cook until the mixture is hot. Garnish with the parsley.

Pasta Ham Hot Dish

Ingredients
4 ounces uncooked spaghetti, broken into 2-inch pieces
1/4 cup chopped onion
1 tablespoon butter
2 cups cubed fully cooked ham
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 cup cubed process cheese (Velveeta)
1/2 teaspoon seasoned salt

Directions
1.Cook spaghetti according to package directions. Meanwhile, in a small skillet, saute onion in butter until tender. Drain spaghetti; place in a large bowl.
2.Add the ham, corn, cheese, seasoned salt and onion mixture. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 30-35 minutes or until cheese is melted, stirring once.


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