2 lbs ground beef (from Woudstra’s of course)
2-8 oz. pkg. cream cheese
1 onion, chopped
2 cans whole kernel corn
¼ cup milk
12 oz. Egg noodles, cooked
2-cans cream of mushroom soup
1 t. salt
1 t. garlic salt
pepper to taste

While preparing the meat, heat water in a large Dutch oven and cook the egg noodles according to package directions. In a large frying pan, brown the ground beef and onion. Cook until the meat is browned and the onion is tender. Drain. Stir in the milk, soup, and cream cheese and stir until well blended. Add the corn, salt, garlic salt, and pepper. Drain the cooked noodles and add the meat mixture to the noodles. Cook over very low heat for a few minutes to blend the flavors. Taste at this point to adjust the seasonings or add a little more milk if the mixture is too dry. Ready to eat and it’s fast and easy!Leftovers reheat well in the microwave or in the oven.