Cheesy Beef Stroganoff

1 lb. ground beef
2 cups water
3 cups (6 oz.) wide egg noodles, uncooked
3/4 lb. (12 oz.) Velveeta cubed (I use a little less…it is really cheesy!)
1 can cream of mushroom soup
1/4 tsp. black pepper

-Brown meat in large skillet; drain.
-Stir in water and bring to boil.  Stir in noodles.  Reduce heat to med-low; cover.  Simmer 8 minutes or until noodles are tender.
-Add Velveeta, soup, and pepper; stir until Velveeta is melted.
To Freeze:  Double the recipe & make according to the directions above.  I use my Pampered chef 12 inch skillet to fit the double batch.  Serve half for dinner and let the other half cool.  Once cooled, spoon into a gallon size Ziploc freezer bag.  Freeze flat.
To Serve:  Thaw in refrigerator overnight or all day.  You may want to place the bag in a bowl to thaw, it loses its shape when thawing.  Warm on stovetop in skillet or warm in the microwave.