1 cup Uncooked elbow macaroni
1 lb. Lean ground beef
1/2 cup (1 med.) Chopped onion
1 can tomato soup
1/2 soup can Water
3/4 cup (3 oz.) Cheddar cheese, chunked or shredded
1/8 tsp. Garlic powder
Pinch Ground oregano
¾ tsp. pepper
1 (4 oz.) can Mushrooms, drained (optional)

Cook macaroni as directed on package for aI dente (tender but firm). Drain. Set aside. In large skillet, brown beef with onion until done. Drain fat. Add tomato soup, water, cheese, garlic powder, oregano and pepper to beef. Simmer 5 minutes until cheese melts and mixture is bubbly. Optional: add drained mushrooms. Add cooked macaroni. Combine mixture. Cover, remove from heat and let stand for 5 minutes before serving.