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.