Beef in Mushroom Sauce

1/2 cup finely chopped onion

2 cups frozen mixed vegetables, thawed and drained

2 cloves garlic, minced

1 lb. lean ground beef

4 oz uncooked medium wide egg noodles

Sauce:

10 3/4 oz can mushroom soup

1 cup milk

8 oz can sliced mushrooms with liquid

2 tsp Dijon mustard

1/2 tsp each of dried thyme and marjoram

1/4 tsp each salt and pepper

1 cup coarsely shredded Gruyere cheese or 1/2 cup each of Gruyere and Parmesan

Preheat oven to 350.

Saute the vegetables in oil, butter or margerine in a deep skillet until slightly softened - 3 to 5 minutes.

Add the meat and seasonings. Cook, stirring, until meat is no longer pink.

Mix in the soup and other Sauce ingredients. Bring to a simmer.

Stir in the noodles.

Spoon into an 11x9x2 baking dish. Sprinkle with the cheese.

Bake, uncovered, 35 to 45 minutes, until bubbling and lightly browned.