1 onion, chopped

2 cups 6 oz sliced mushrooms

1 lb ground beef

2 cups water

6 oz egg noodles, uncooked

1/2 lb Velveeta cheese, cut into 1/2-in / 0.6 cm cubes

1 can condensed cream of mushroom soup

1 tsp salt, or to taste

1/4 tsp black pepper, or to taste

Brown meat. Add the ground beef, onion, and mushrooms to a large skillet. Break the meat apart and season with salt and pepper. Cook over medium heat, occasionally stirring, until the beef is browned and the onion smells fragrant, about 4 to 5 minutes.

Add water. Pour the water into the skillet and bring to a boil over medium-high heat.

Cook egg noodles. Tip the pasta into the skillet and make sure that each noodle is submerged in water. Cover the skillet with a lid and continue cooking over medium-high heat for 7 to 8 minutes, or until the noodles are tender. Stir every minute or so.

Melt cheese. Add the Velveeta and cream of mushroom soup. Simmer on medium-low flame until the cheese is completely melted and the mixture is well blended, about 3 to 4 minutes. Stir frequently.

Serve. Serve Velveeta stroganoff hot and garnish with chopped chives or parsley if desired.

*adapted from https://www.countryhillcottage.com/