• 1 package (7 oz.) elbow macaroni
• 1 pound ground beef
• 1 medium onion, chopped
• 1 can (15 oz.) Italian tomato sauce
• 1 egg
• 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
• 1 1/2 cups 2% milk
• 2 tablespoons butter, melted
• 1 tablespoon minced fresh parsley
• 1 cup (4 oz.) shredded cheddar cheese

1.  Cook macaroni according to package directions.  Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in tomato sauce; heat through.

2.  Drain macaroni; transfer to a greased 13″ x 9″ baking dish.  In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni.  Spoon beef mixture over top; sprinkle with cheese.

3.  Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly.  Let stand for ten minutes before serving.

Serve with salad and roll.