Kappa Casserole

This recipe comes from Grandma Judy. She was a member of the Kappa Kappa Gammas. At every luncheon or dinner party they had this casserole. This is one of those comfort foods that Mom would make for us.  It always tastes better the second day, so if you have leftovers it is a good one to have more than once. This is also a great freeze and eat later meal.

Kappa Casserole
2 lbs ground beef
1 small onion, chopped
2 cans cream of mushroom soup
1 4 oz jar of pimientos, diced
16 oz sour cream
bag of egg noodles

Cook noodles according to package directions. Cook ground beef  and onions. Drain. Add soups, sour cream and pimientos. Mix in the noodles.  Place in casserole dish. Best to sit overnight but doesn't have to be. Bake at 350 for 30 min.