Ingredients

1 lb ground chuck
1 (1 1/4 ounce) envelope onion soup mix
1 tablespoon prepared horseradish, from a jar, drained
1 teaspoon worcestershire sauce
2 tablespoons canola oil
2 tablespoons flour
1/2 teaspoon salt
1/3 cup onion, chopped
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup frozen peas
8 ounces egg noodles, cooked, drained

Directions

Combine chuck, 3 tablespoons onion soup mix, horseradish, and Worcestershire sauce.Shape into 4 patties.In skillet, heat 1 tablespoon oil over medium heat.Add patties; cook, turning once, until no longer pink in the middle.Remove from skillet; cover with foil.In a small bowl, whisk flour, salt, and remaining soup mix into 1 cup water.In clean skillet, heat remaining oil over medium heat.Add onion; cook, stirring often, until softened,Add tomatoes with juice; cover.Cook 3 minutes.Stir in peas and reserved flour mixture. Cook, stirring, until slightly thickened. Toss noodles with 2/3 cup of sauce; top with patties and remaining sauce.