Salisbury Steak with Onion Gravy

1 egg
1 can (10 ½ oz) condensed French onion soup, undiluted, divided
½ cup dry bread crumbs
¼ tsp salt
Dash pepper
1 ½ pounds ground beef
¼ cup water
¼ cup ketchup
1 tsp Worchestershire sauce
½ tsp prepared mustard
1 T flour
2 T cold water
6 cups hot cooked egg noodles

In a large bowl, beat egg.  Stir in 1/3 cup of soup, bread crumbs, salt and pepper.  Crumble beef over mixture; mix gently.  Shape into six oval patties.
In a skillet, brown patties, over medium heat for 3-4 minutes on each side.  Remove and set aside; drain.  Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet.  Bring to a boil.
Return patties to skillet.  Reduce heat; cover and simmer for 15 minutes or until meat is no longer pink.  Remove patties.
Combine flour and cold water until smooth.  Stir into pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve patties and gravy over noodles.   Yield:  6 servings.