Venison Stroganoff

Ingredients

1 lg. onion, diced	1 tsp. seasoning salt
1/2 lb. fresh mushrooms, cut up	2 cans cream of mushroom soup
1 carton French onion dip (8 oz.)	1/2 stick margarine
2 tsp. beef bouillon	1 lb. venison, cut in 1" cubes
1 C. water	1 lb. wide noodles, cooked

Saute onions in butter until glossy. Add venison
pieces and mushrooms. Sprinkle with seasoning salt
and brown lightly over medium heat. Dissolve bouillon
in water and add to mixture. Add soup. Cover and simmer
15 minutes. Uncover and add onion dip. Stir until
warmed thoroughly. Serve over cooked noodles.