Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the undrained corm and the rest of the ingredients.
To cook in the skillet: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally until the noodles are tender about 20 minutes. Serve hot.
To cook in the oven: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375-degree F oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, abut 15 minutes. Serve hot.
