Ingredients:
8 ounces medium egg noodles, cooked and drained
12 ounces roast beef, with gravy ( either leftover or canned Hormel brand)
1 (10 3/4 ounce) cans Campbell’s Cream of Chicken Soup
6 ounces whole milk
1/4 cup beef broth
2 tablespoons dried parsley flakes
1/8 teaspoon onion powder
salt & pepper
1/2 cup seasoned bread crumbs
Directions:
Preheat oven to 350 degrees.
In a well-buttered 2 quart casserole, pour cooked and drained noodles.
Mix soup, milk, beef broth and onion powder together until smooth, add to noodles and stir.
Add roast beef with gravy, and mix thoroughly.
Salt and pepper to taste.
Sprinkle dried parsley flakes evenly on top.
Sprinkle the top with the bread crumbs.
Bake, uncovered, in a 350 degree oven for 30 minutes.
Servings: 4-6
Time preparation: 20 min.
Time total: 50 min.