Poor Man's Beef Stroganoff

I hate mushrooms. Hate, hate, hate them. Strangely enough, I like this dish quite a lot. It does not reheat very well - the noodles soak up the sauce and it gets a bit dry. Adding some salt makes the leftovers edible.

You can also try this with any "cream of" soup you like. My family has used cream of celery in particular.

Ingredients

2 1-lb bags of egg noodles
~2 lbs ground meat (leaner is healthier; read the package)
2 cans condensed cream of mushroom soup
1 soup can's worth milk
Salt and pepper to taste

Preparations
Boil something like 1-2 gallons of water. About half of a 3-gallon spagetti pot worked well. This will take a long time - like an hour. Put the water on and go back to going over your notes for the adventure.

Cooking
Brown the ground meat in a large Dutch oven or other large, tall, sided metal pot. This should be quick - maybe 10-15 minutes. Drain off excess fat.

Pour in both cans of soup and one can of milk. Let come to a boil, turn heat down to a simmer.

Add egg noodles to boiling water. The package will say for how long, usually 8-10 minutes.

When egg noodles are done, drain them in a collander (or using the pot's lid, or whatever other heathen technique you favor). Return noodles to large pot, stir in meat and sauce. Salt and pepper to taste.

Time - about 20-30 minutes, not counting boiling the water.
Served 7 with leftovers.

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