Ground Beef Stroganoff

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   Heat oil in a 10-inch nonstick skillet over high heat. Add beef, stirring to break up pieces; cook 3 minutes or until no longer pink. Add 2 cups hot water, milk, green pepper, soup mix, salt and pepper; stir to mix. Scatter pasta over top; cover and bring to a boil. Boil 2 minutes, stirring 3 to 4 times with a fork to separate strands of pasta. Stir in peas and carrots; cover, reduce heat and simmer 4 minutes or until vegetables and pasta are tender. Remove from heat. Stir in remaining 1/4 cup hot water. Serve immediately. Makes 4 servings.

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