Cheesy Noodle Casserole (Hamburger Goulash) from the home of Mary Madeline Whittinghill

I usually prepare three batches of this recipe. 
We eat one the night of my big cooking day, then freeze the others for later.

1 eight-ounce pkg. wide egg noodles
1 lb. ground beef
1 small onion chopped
1 can cream of mushroom soup
1 tsp. garlic salt
Pepper to taste
½ lb. diced cheese (Velveeta melts well, but grated sharp is good too)
1/3 cup tomato sauce

1. Cook noodles in boiling water.
2. Brown beef and onion.
3. Add soup and other ingredients, simmering until the cheese melts and adding noodles last
4. Place in casserole (Pam’d) dish and cover.  If freezing, you can pour the mixture into a gallon size freezer bag.  I always double bag for extra protection.
5. Bake 350 for 30-40 minutes.