Move Over Meatballs

1 Pound of lean ground beef
8 Ounces fresh mushrooms, sliced
4 Small scallions (green onions)
1 (15 oz) Can of crushed tomatoes
2 Beef bouillon cubes
1 Cup of water
1 Package of powdered beef gravy
1 Package of thin egg noodles
Cornstarch for thickening gravy
Fresh parsley sprigs
Crescent rolls

Form ground beef into small meatballs. Place them into a skillet over medium heat and cook until done. Prepare egg noodles as directed on the package, cook, drain and set aside. Drain any excess oil from the skillet of meatballs. Add 1 cup of water to the skillet and continue cooking over medium heat. Add the 2 beef bouillon cubes to the skillet and stir. Add the package of sliced mushrooms to the skillet and cover. Remove the roots and stem tips from the scallions and cut into 1-inch pieces. Add the scallion pieces to the skillet. Add the can of crushed tomatoes to the skillet and stir the ingredients together. Cover with a lid and cook until the mixture begins to bubble, reduce heat, stir and cover again. In a 1-cup measuring cup add the package of powdered beef gravy. Fill the measuring cup the rest of the way up with cold water and blend the gravy mix and water together. Add the gravy mixture to the skillet and stir together. Place approximately 2 teaspoons of cornstarch in the measuring cup and add just enough cold water to dissolve the cornstarch. Add the cornstarch liquid to the skillet stirring continuously as you pour. The gravy in the skillet should be thickening and looking like gravy. If it does not, make a little more cornstarch water and repeat the process. Once you are pleased with the consistency of the gravy remove the skillet from the heat. Serve the �Move Over Meatballs� and gravy over the egg noodles. Serve with hot, buttered crescent rolls.