(Marjorie Ehman)

2/3 cup butter
2 large onions
8-oz. sliced mushrooms
2 teaspoons salt (or salt to taste later)
1 1/2 pounds ground beef
couple tablespoons flour
2 cups Italian tomatoes (or 14.5-oz. can)
1 cup tomato soup (or 10 3/4-oz. can)
6 carrots, diced
4 stalks celery, diced
8-oz. macaroni, cooked

In a large skillet over medium heat, melt butter and sauté onions and mushrooms with salt, if desired, until lightly browned.  Remove onions and mushrooms from skillet.  In skillet over medium heat, brown ground beef, sprinkle with flour and stir and cook until all flour is absorbed.  Stir in tomatoes and tomato soup, heating through.  Meanwhile, cook carrots and celery in water to cover until crisp tender.  Drain vegetables, reserving water to use to cook macaroni according to package directions, adding additional water as needed.  Drain macaroni, combine all ingredients, heat through and serve hot.