Cook beef in large non-stick skillet over medium heat with a little oil for about 5 minutes.
Dissolve soup mix in water and add 2 cans mushroom soup to lipton soup mixture and mix.
Pour over beef, add nutmeg and mix well.
Cover, bring to boil and simmer 10 minutes, stir often.
Stir in cooked pasta, mushrooms and peas or your choice of vegetables.
(As an alteration, you can cook the pasta in the pot with the beef and soup. Add 3 cups of water instead of 2 and simmer until pasta is cooked, stirring often) Cook 10 minutes or until heated through stirring often.
Remove from heat and toss with Grated Parmesan cheese.
Leftovers can be used as a side dish for the next day's dinner.
I served it with sliced london broil the next night.
You can also substitute chicken for the beef or vegetarians can omit the meat altogether.