1 lb ground beef
3/4 lb Velveeta cut into chunks
1 can cream of mushroom soup
3 cups egg noodles
In a skillet, brown the ground beef til no longer pink, and drain. Add 2 cups of water and the egg noodles. Turn heat down to med-lo and cover the skillet, cooking for 8 minutes, or until noodles are tender. Add in the cheese and soup, 1/4 tsp black pepper, and remove from heat - stirring until cheese melts.
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