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1 lg. onion, diced
1/2 lb. fresh mushrooms, cut up (or canned may be used)
1 carton French onion dip (8 oz.)
2 tsp. beef bouillon
1 c. water
1 tsp. seasoning salt
2 cans cream of mushroom soup
1/2 stick margarine
1 lb. venison, cut in 1 inch cubes
1 lb. wide noodles, cooked


Saute onions in butter until glossy. Add venison pieces and mushrooms. Sprinkle with seasoning salt and brown lightly over medium heat. Dissolve bouillon in water and add to mixture. Add soup. Cover and simmer 15 minutes. Uncover and add onion dip. Stir until warmed thoroughly. Serve over cooked noodles.

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