Ingredients

1 (10 1/2 ounce) can condensed cream of mushroom soup
1 lb ground beef
1/3 cup dry breadcrumb
1/4 cup finely chopped onion
1 egg, beaten
1 tablespoon margarine or butter
1 1/2 cups sliced mushroom
4 cups hot cooked noodles, with parsley
fresh parsley (to garnish)

Directions

In large bowl, mix thoroughly 1/4 cup soup, the beef, bread crumbs, onion and egg.Shape firmly into 6 oval patties of even thickness.

In large skillet over medium-high heat, melt margarine.Cook half of the patties until browned on both sides.Remove from skillet; set aside.Repeat with remaining patties.Spoon off fat.

In same skillet, add remaining soup and mushrooms; bring to boil.Return patties to skillet.Reduce heat to low.Cover; simmer 20 minutes or until patties are thoroughly cooked and no longer pink, turning patties occasionally.

Serve patties with mushroom sauce spooned over.Serve with noodles.Garnish with parsley.