Mexi-Beef and Noodle Skillet Supper

1 lb extra lean ground beef
2 cups uncooked medium egg noodles
1  11oz can whole kernel corn, drained
1 cup sliced green onions
1 cup water
1/2 cup thick and chunky salsa
1  8oz can tomato sauce
(optional) shredded cheddar cheese for topping prior to serving

In a large skillet, brown beef and drain.  Stir in all remaining
ingredients (except shredded cheddar) and bring to boil.  Reduce
heat to simmer and cover.  Simmer for 10-12 minutes until noodles
reach your desired doneness while stirring occasionally.

I like to top with the shredded cheddar just before serving.

Makes 4 12 oz servings.