Pot Roast and Swiss Cheese Noodles

• 3 -4 lbs chuck roast
• 1 chopped onion
• 3 tablespoons ketchup
• salt and pepper
• 4 -5 cups water
• 2 (10 3/4 ounce) cans condensed golden mushroom soup (Campbell's)
• 1 (2 ounce) package dry onion soup mix
• 1 -1 12 lb rotini noodles (must be the tight spiral type)
• 34-1 lb grated swiss cheese
• 1 (16 ounce) container sour cream
• 12 cup butter or 12 cup margarine

1. Pot roast: Heat large pot (med-high temp) for about 4 minutes so when you add meat it sizzles.
2. Use cooking spray so meat doesn't stick.
3. Brown well on all sides (dark brown).
4. Make sure the pot stays hot so the juices don't escape.
5. Brown onions add ketchup salt and pepper.
6. Cover meat with water bring to a boil (original recipe) then add the 2 cans of golden onion soup and packet of onion soup mix.
7. Cover and simmer for about 3 hours( or until a fork slides out of meat easily).
8. No thickening of the gravy is required unless you added too much water.
9. Noodles:.
10. Don't over cook noodles (al dente) deduct about 2 minutes to the cooking time.
11. Grate Swiss (I've used the pre-grated cheese in the packages--works well).
12. Drain noodles, melt butter in bottom of the pot, add noodles (make sure the temp is on low).
13. Stir in Swiss (be gentle).
14. When mixed well add sour cream.
15. I don't usually deviate from the recipe but occasionally I add 1/4 cup of mozzarella with the Swiss.

onion, ketchup, salt, water, condensed golden mushroom soup, onion soup, rotini noodles, swiss cheese, sour cream, butter

Taken from www.food.com/recipe/pot-roast-and-swiss-cheese-noodles-117429 (may not work)