Beef-Noodle Casserole

1 pound Lean ground beef (substituted ground turkey)
1/2 cup Onions, chopped finely
3 quarts Boiling water
2-3/4 cups Noodles, yolk-free, enriched, uncooked
1 10-3/4-ounce can Tomato soup, condensed (didn't have - used 2 cans tomato sauce)
1-1/4 cups Water
1/8 teaspoon Pepper
1 cup Bread crumbs


1. Brown beef and onions in hot skillet (I added garlic as well and if I had any green peppers, would've have thrown some of those in also); drain.
2. Place water in large saucepan; bring to rolling boil. Cook noodles in boiling water for 10 minutes; drain and set aside.
3. Combine soup, water, (if you're using tomato sauce, don't use water) and pepper. Stir into cooked meat. Add cooked noodles to meat mixture. Stir gently to avoid tearing the noodles.
4. Spoon beef-noodle mixture into 9- by 13-inch baking pan. Sprinkle bread crumbs over beef-noodle mixture. (I added a cup or so of shredded cheese on top)
5. Bake, uncovered, at 300˚ F, about 30 minutes.