Ground the cereal in a blender or food processor.
Prepare the noodles according to package.
6 oz whole wheat egg noodles
While boiling the water, combine the beef, ground cereal, quick oats, egg whites, 1 tablespoon Worcestershire sauce, onion powder, garlic powder, and dried parsley.
8 oz lean ground beef, ½ cup of fiber one or all bran cereal, ½ cup oatmeal, 2 egg whites, 2 tablespoon Worcestershire sauce, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley
Form the mixture into 4 patties, each a little more then 3 oz each.
Brown the patties in a large frying pan sprayed with non-stick cooking spray over medium high heat about 3-4 minutes a side.
Non-stick cooking spray
Whisk the soup, ¾ can of water (the soup can) and the remaining tablespoon of Worcestershire sauce. Pour soup mixture over patties. Lower the heat to simmer and cover. Cook for about 10 minutes.
1 10 oz can of low fat cream of mushroom Soup or a can of french onion soup
Once the noodles are done, remove the patties from the skillet and set aside. Drain the noodles and add to the skillet. Stir to coat the noodles in the soup mixture.
Serve with a side of your favorite veggies!