Ingredients
1 package (8 oz.) egg noodles2 pounds ground beef1 large onion, chopped1 medium green pepper, chopped1 can (14-3/4 ounces) cream-style corn1 can (10-3/4 ounces) condensed tomato soup, undiluted1 can (8 ounces) tomato sauce1 jar (2 ounces) sliced pimientos, drained2 tablespoons chopped jalapeno pepper1-1/2 teaspoons salt1/2 teaspoon chili powder1/4 teaspoon ground mustard1/4 teaspoon pepper1 jar (4-1/2 ounces) sliced mushrooms, drained1-1/2 cups shredded cheddar cheese
Preparation
Cook the egg noodles according to the package directions.
Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Add next 10 ingredients. Drain noodles; stir into mixture.
Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through.
