Beef and Noodle Casserole Dijon

This is a very tasty comfort food dish from the American Heart Association!

8 oz lean ground beef
8 oz frozen mixed vegetables
1 cup water
1 cup fat-free, no-salt-added beef broth
1/2 can low-fat, reduced sodium condensed cream of mushroom soup
1/2 TBS Dijon mustard with horse radish (I used Jack Daniels brand)
1/2 tsp salt free Italian seasoning
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
4 oz dried no-yolk egg noodles
2 TBS plain dry bread crumbs
1 TBS shredded Parmesan cheese

Preheat the oven to 350 degrees. Heat a stock pot on the stove top over medium-high heat. Cook the beef for 8-10 minutes, or until no longer pink, stirring occasionally. Pour into colander and rinse under hot water to remove excess fat. Drain well. Return to the stock pot.

Stir in vegetables, water, broth, soup, mustard, Italian seasoning, onion powder, garlic powder, salt and pepper. Bring to a simmer over medium-high heat.

Stir in noodles.

Transfer to a casserole dish. Bake, uncovered, for 30-35 minutes, or until the noodles are tender.

Sprinkle with the bread crumbs and Parmesan.