Nov 17, 2010
We really loved this but I can't give it five stars because I don't think we would have liked it as it was written. I salted the meat, about a half to one teaspoon. I also added some pepper to the meat, and half of an onion, chopped very fine. I would consider at least the salt and pepper necessary. Additionally, because I didn't have vegetable soup I used a can of cream of chicken, and a can of milk, with vegetable "better than bouillon". Because the milk wasn't as thick as the soup I had to thicken the sauce with flour before serving. In the end, it was wonderful! I have to say though, that there is plenty of room for this to be yucky if you don't substitute with the right things, as some people have mentioned. Use discretion; if the soup you have doesn't seem like it would be good over noodles as a sauce, don't use it in this recipe. Also, I would suggest doing as I did and using milk and bouillon thickened with flour if you want to get away from the canned soup taste.
—TammyLiz
