1 large egg
1 can (10 1/2 ounce) French onion soup, undiluted, divided
1/2 cup dried bread crumbs
1/4 teaspoon salt
1 1/2 pounds ground beef
1 Tablespoon flour
1/4 cup water
1/4 cup catsup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
6 cups hot cooked egg noodles
In a large bowl, beat egg.
Stir in 1/3 cup of soup, bread crumbs, salt and pepper.
Add beef; mix gently.
Shape into six oval patties.
Brown in a skillet over medium heat for 3-4 minutes on each side.
Remove and set aside; discard drippings.
In the skillet, combine flour and water until smooth; add the catsup, Worcestershire sauce, mustard and remaining soup; bring to a boil.
Cook and stir for 2 minutes.
Return patties to skillet.
Cover and simmer for 15 minutes or until meat is no longer pink.
Serve patties and gravy over noodles.