Click on pic to enlarge

Ingredients
2 cup of uncooked Amish extra wide egg noodles (Harrington Brand)
1/2 pound ground beef
salt and pepper (to taste)
1-10.5 ounce can cream of mushroom soup
½ cup dry white wine
2 cups fresh spinach
Dash of Worcestershire sauce
Dash of cayenne pepper
2 minced garlic cloves
¼ cup chopped yellow onions
¼ cup grated Parmesan cheese

Instructions
Cook noodles in boiling salted water 25 minutes
In a large Dutch oven w/ lid brown the meat on medium heat. Halfway browned throw in the onions and garlic.
Cook 5 minutes and turn heat to low.
Add the mushroom soup and wine, stir.
Add the spinach and stir.
Add the S&P, cayenne, and Worcestershire, stir.
Add the cheese and noodles, stir.
Cover and cook five to ten minutes until the cheese has melted.
Serve.

As of 11/6/23