12 ounces uncooked wide egg noodles
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 package (1-1/4 ounces) dry onion soup mix
1-1/2 pounds 90% lean ground beef
1 cup frozen peas, thawed
Place 3 quarts water in 8-quart stockpot; bring to a boil over high heat. Stir in noodles; boil, uncovered, 6 minutes or until tender.
Meanwhile, place mushroom soup, sour cream and onion soup mix in medium bowl.
Stir until blended; set aside.
Brown meat in large skillet over high heat 6 to 8 minutes or until meat is no longer pink, stirring to separate meat.
Pour off drippings. Reduce heat to low.
Add soup mixture; stir over low heat until bubbly. Stir in peas; heat through.
Serve over noodles.