Veal and Noodle Casserole recipe:

1. Melt 2 tbsp. butter in a skillet.
2. Add meat and lightly brown on all sides, turning occasionally.
3. Add enough water to mushroom liquid to make 2 cups.
4. Pour the liquid over the meat.
5. Add onion, bouillon cube, marjoram, 3/4 tsp. salt and pepper.
6. Mix well.
7. Cover and cook over low heat, stirring occasionally, for 1 hour or until tender.
8. Blend in a bowl the following: sour cream, flour  and 1/2 tsp salt.
9. Add meat and gravy, mix well.
10. Gently fold in the noodles.
11. Melt the remaining tbsp. butte in a skillet.
12. Add and lightly brown the sliced mushrooms.
13.  Fold into veal-sour cream mixture.
14. Pour into 2-qt casserole.
15. Bake in a moderate oven (350°F) for 20 to 30 minutes until bubble at sides.

List of ingredients required:

• 3 tbsp. butter.
• 1 1/2 tbsp. lean veal, cut in 1 1/2 inch cubes.
• Water.
• 6 tbsp. canned mushroom liquid.
• 1 beef bouillon cube.
• 1/4 tsp. ground marjoram.
• 1 1/4 tsp. salt.
• 1/6 tsp. ground pepper.
• 2 cups sour cream.
• 2 tbsp. flour.
• 8-oz. pkg. broad egg noodles.
• 3/4 cup drained, canned sliced mushrooms.