eh, you'll be disappointed. Think "GLOP" like in another thread here.
Brown appx 1 lb ground beef in a skillet.
In the same pan, and at the same time, saute garlic and chopped onion (to suit your taste), I use about 3 cloves of garlic and half of a smallish onion - about 1/2 c. to 1 cup of chopped onion
Drain excess drippings if necessary and discard them from the pan.
Add 1 can cream of mushroom soup and 1 can of milk (or water if you don't have milk) and blend the sauce well. Bring it to a boil and immediately reduce heat to low and simmer for 15-20 minutes. At this point you can add a can of sliced mushrooms, or a 1/2 c. chopped fresh mushrooms to cook in the sauce. You can also add a few dashes of worcestershire sauce for flavor. Salt and pepper to taste.
While the sauce skillet is simmering, bring 3-4 qts. of water to a boil and cook your prepackaged egg noodles (or any pasta or rice you prefer) - I cook at least a 12 oz package of pasta. When your pasta/rice is done, the sauce should be ready as well. It should have reduced down slightly but not boiled off.
Serve the meaty sauce over the rice or noodles, garnishing with some chopped parsley or some kind of mild shredded cheese such as provelone. Or, just shovel 'er onto the plate and dig in! It will feed about 4 people if 2 of them are kids. If you're feeding a really hungry man, it might feed 3 people. Increase quantity as necessary to fit your crowd.
Its one of those "starting out poor and broke" recipes that is a good jumping-off point to use up leftover whatever you've got in the fridge, as in throwing in the leftover peas or corn, or use a different soup if you don't have cream of mush. I've made it with milk and with water - doesn't hurt the flavor to use water if you're outta milk. You'll notice there isn't a tomato product in it - my DH isn't a big tomato eater but I think a can of chopped tomatoes would be ok in this too.
That's our goulash!
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. ~Lewis Grizzard