Ingredients
4 cups uncooked egg noodles1 pound ground pork1/2 pound sliced fresh mushrooms1 cup chopped green pepper1/2 cup chopped onion2 tablespoons canola oil1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted1/2 cup whole milk3 ounces cream cheese, cubed1 jar (4 ounces) sliced pimientos, drained1-1/2 teaspoons dried marjoram3/4 teaspoon salt1/2 teaspoon pepper
Preparation
Cook noodles according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Drain; set aside.
In the same skillet, saute the mushrooms, green pepper and onion in oil until crisp-tender. Stir in the soup, milk, cream cheese, pimientos, marjoram, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until cheese is melted.
Drain noodles; stir into skillet. Add pork; heat through.
