Cashew Noodle Casserole

• 2 pounds ground beef
• 2 large onions, chopped
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1-1/4 cups whole milk
• 1/4 cup soy sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon pepper
• 8 ounces fine egg noodles, cooked and drained
• 2 cups shredded cheddar cheese
• 1 package (6 ounces) chow mein noodles
• 1 cup whole cashews

1. In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the mushrooms; set aside.
2. In a bowl, combine the soup, milk, soy sauce, Worcestershire sauce and pepper. In a greased 13x9-in. baking dish, layer egg noodles, beef mixture and soup mixture. Sprinkle with cheese and chow mein noodles.
3. Bake, uncovered, at 350u0b0 for 20 minutes or until heated through. Sprinkle with cashews.

ground beef, onions, mushroom stems, condensed cream, milk, soy sauce, worcestershire sauce, pepper, egg noodles, cheddar cheese, noodles, cashews

Taken from www.tasteofhome.com/recipes/cashew-noodle-casserole/ (may not work)