12 oz egg noodles
2 lbs lean ground beef
1 white or yellow onion, chopped
2 cups frozen peas
1 (20 oz) can cream of mushroom soup
1 (20 oz) can cream of chicken soup
1 cup sour cream
8 slices white bread, toasted and crumbled
3 tablespoons butter, melted
Preheat oven to 350°F.
In a large pot of salted boiling water, cook noodles according to package directions.
Brown ground beef and onion until no longer pink. Drain off grease if needed.
In a large bowl, stir together the noodles, beef, peas, cream of mushroom soup, cream of chicken soup, and sour cream. Transfer to a 9×13-inch baking dish.
Toss crumbled bread with butter and sprinkle over casserole. Cover tightly with foil and bake 25 minutes. Remove foil and bake until top is golden brown, 15-20 minutes more. Enjoy!