Sure to emit lots of malodorous, sulfur-containing gaseous metabolic by-products thanks to its plant-based protein, this Mennonite recipe adapted for Beyond Beef crumbles is sure to guarantee you a pew of your own.

Oh, by the way, it’s insanely delicious.

You’ll need:

6-8 oz. medium noodles or egg noodles
½ cup onions, finely chopped
2 Tbsp. butter
1 10-oz. package Beyond Beef, frozen or otherwise†
2 Tbsp. flour
1 tsp. salt
½ tsp. pepper
½ tsp. paprika
½ cup mushrooms, finely chopped
1 10½ can cream of mushroom soup, condensed
1 soup can water
1 cup heavy cream*
½ tsp. citric acid*

Start a pot of water boiling; add noodles. While water is boiling and noodles cooking, sauté onion in butter for a few minutes. Add flour and chopped mushrooms; sauté a few minutes more. Add Beyond Beef or cooked meat, cream of mushroom soup, water, salt, pepper, and paprika; simmer for 10 minutes. Thoroughly stir in heavy cream and citric acid. Drain noodles.

In a 2-quart casserole dish, layer sauce and noodles as desired, preferably at least two layers of each. Top with a thin layer of sauce. Cover dish with foil; bake in a moderate oven (that’s 350° F) for 40 minutes or until bubbly.

Enjoy! (But don’t forget to say grace.)

*1 cup sour cream may be used. I used my go-to substitute because I really, really dislike sour cream.
† Or, 1 lb. cooked lean ground beef

Enjoy! (But please keep those elbows off the table!)