1 lbs ground beef
1 can cream soup
2 cups water
Flour/corn starch solution
Put meat, soup and water in a crockpot. Cook until done or supper time, whichever comes last.
Take the lid off the crockpot. Use a spoon to coarsely chop up the beef.
Add flour or corn starch solution to thicken the juice just a little.
Add salt and pepper to taste.
Serve over egg noodles, of course. Strangely, I like this made with cream of asperagus best.