SKILLET FRANKS AND NOODLES

1 pound frankfurters, cut in half diagonally
1/2 cup chopped onion
1/2 teaspoon basil or oregano leaves, crushed
2 tablespoons butter or margarine
1 (10 3/4 ounces) can condensed cream of celery or mushroom soup
1/2 cup milk
1/2 cup chopped canned tomatoes
2 cups cooked wide noodles
2 tablespoons chopped parsley

In skillet, brown frankfurters and cook onion with basil in butter until tender.

Stir in remaining ingredients. Heat; stir occasionally.

Makes about 4 cups
From: Recipelink.com
Source: Recipe booklet: Creative Cooking with Campbell's Soups, Campbell Soup Company, 1977