1 (5-ounce) package fine egg noodles
1/2 cup sliced fresh mushrooms
1/2 cup diced celery
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons butter or margarine, melted
1-1/3 pounds lean ground beef
1 (17-ounce) can cream-style corn
1 (16-ounce) can whole tomatoes, undrained
 and chopped
1 (10-3/4-ounce) can tomato soup, undiluted
1 teaspoon dried whole oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 cup (about 4 ounces) shredded American cheese
 (optional)

Cook noodles according to package directions; 
drain and set aside.

Saute mushrooms, celery, onion, and green pepper 
in butter in a large Dutch oven until tender.  
Add beef; cook until browned, stirring occasionally.  
Drain.  Stir in corn and next 7 ingredients.  Add 
noodles;  spoon mixture into a greased, deep 3-quart 
casserole.   Cover and bake at 325 degrees for 25 
minutes or until hot and bubbly.  Sprinkle with 
cheese, and bake, uncovered, 3 minutes or until 
cheese melts.

MICROWAVE DIRECTIONS: Cook noodles according to 
package directions; drain and set aside.

Combine mushrooms, celery, onion, green pepper, 
and butter in a 3-quart microwave-safe bowl.  Cover 
loosely with heavy-duty plastic wrap; microwave at 
HIGH for 3 to 4 minutes or until vegetables are 
tender, stirring after 2 minutes.  Crumble beef 
into vegetables; cover and microwave at HIGH for 
5 to 6 minutes or until meat is done, stirring 
twice. Drain.

Stir in corn and next 7 ingredients.  Add noodles; 
spoon mixture into a deep 3-quart microwave-safe 
casserole.  Cover and microwave at MEDIUM HIGH 
(70% power) for 9 to 11 minutes or until heated.  
Sprinkle with cheese; cover and microwave at MEDIUM 
for 2 to 3 minutes or until cheese melts.