Ah, but am I wrong? Really? Think about it. Yes, you have a technology-based relationship with more people than ever before. But where are you when you conduct that relationship? You are sitting alone in your room. That other person isn’t really there with you, giving you the body-language-based feedback that we thrive on in our human interactions.

There are no sly grins and eye-rolls exchanged. All you have to go on is a limited range of sanitized emojis to express your emotional reactions to the conversation. There is no demonstration of abject grief that lays you low when you lose someone you love, there is no physical comfort exchanged, no hug, no tears. So really then, the closer we get, the farther apart we grow, each contained in our own little techno-box. Sad, really…. But eat up, feel better!

 

INGREDIENTS

12-oz medium egg noodles

1 lb. ground beef

1 (10.75-oz) can tomato soup

1 (10.75-oz) can cream of mushroom

1 cup milk

1/8 tsp salt

¼ tsp pepper

2 tsp Worcestershire Sauce

¼ tsp garlic

2 Tbsp. onion flakes

¼ cup grated parmesan cheese
INSTRUCTIONS

 

Preheat oven to 350 degrees F. Lightly spray a 9×13-inch pan with cooking spray. Set aside.

Cook egg noodles according to package directions and drain.

In a large skillet, cook ground beef until no longer pink. Drain fat.

In a large bowl, combine tomato soup, cream of mushroom, milk, salt, pepper, Worcestershire, garlic and onion flakes. Stir in cooked ground beef and cooked noodles. Spread noodle mixture into prepared pan. Top with grated parmesan cheese.

Bake uncovered for 25 to 30 minutes.

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Quick Tip:  Serve with a side of steamed veggies or a green salad to make a complete meal.

Recipe and image courtesy of Stephanie at Plain Chicken