West of the Pecos Casserole 1/2 cup (1 stick) butter 2 pounds lean ground beef 1 large onion, chopped 1 green bell pepper, chopped 1 (6 ounce) can sliced mushrooms 2 teaspoons chili powder (or more) 1/4 cup Worcestershire sauce Salt and pepper, to taste 1 can tomato soup 1 (1 pound) can cream-style corn 1 (1 pound) can tomatoes and green chiles 1 (12 ounce) package noodles, cooked     and drained very well Melt butter in a heavy skillet or kettle. Add meat, onion, pepper, mushrooms, chili powder, Worcestershire sauce, salt and pepper; cook until meat is brown. Add soup, corn and tomatoes; simmer 30 minutes. Add cooked noodles. Pour into large casserole and let cool. Bake 1 hour at 325 degrees F. Serves 12. A topping of grated Monterey jack or Cheddar cheese makes this dish special. This can be made a day or two ahead.