Beef Skillet Supper

1 package medium egg noodles (8-oz.)
1-1/2 pounds lean ground beef
1 medium onion, chopped
1 can tomato sauce (8-oz.)
1/2 cup water
1 can Mexicorn (11-oz.), drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4-oz.)

Cook noodles according to package directions. Meanwhile, in a
large skillet, cook the beef and onion over medium heat until
meat is no longer pink; drain. Add the tomato sauce and water.
Cover and cook for 8 minutes.
Drain the noodles; add to beef mixture. Add the corn, salt and
pepper.
  Sprinkle with cheese. Cover and cook until heated through and
the cheese is melted.

Yield: 8-10 servings