1 large package egg noodles
1 1/2 pounds hamburger
1 pound Velveeta cheese, divided
1 can tomato soup
1 can cream of mushroom or cream of celery soup
In a large pot, cook the noodles until tender, remove from heat and drain, set aside.
In a skillet brown the hamburger, remove from heat and drain excess fat. Add 1/2 pound diced cheese, soups and 1 can of water to the hamburger; mix and stir until the cheese melts. Place half of this mixture in a 2 1/2-quart casserole dish. Add the noodles and mix gently, pour the remaining mixture on top. Top with the remaining 1/2 pound cheese.
Bake for 30 minutes at 400 degrees F.