Beef Noodle Casserole

• 2 pounds ground beef
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 can (8 ounces) tomato sauce
• 1 jar (2 ounces) sliced pimientos, drained
• 2 tablespoons chopped jalapeno pepper
• 1-1/2 teaspoons salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground mustard
• 1/4 teaspoon pepper
• 1 package (8 ounces) medium egg noodles, cooked and drained
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1-1/2 cups (6 ounces) shredded cheddar cheese

1. In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink and vegetables are tender; drain. Add the next nine ingredients. Stir in noodles and mushrooms.
2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350u0b0 for 45 minutes or until heated through

ground beef, onion, green pepper, creamstyle corn, tomato soup, tomato sauce, pimientos, jalapeno pepper, salt, chili powder, ground mustard, pepper, egg noodles, mushrooms, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/beef-noodle-casserole-52365611 (may not work)