Ingredients:

•     1 lb    Elbow Noodles
•   1 can   Peas and Carrots,  15 oz
•     1 lb    Bologna, thick sliced
• ¼ cup    Onion, finely diced

Dressing:

•   ½ cup   Beef Bouillon
•   10 tbs   Miracle Whip
•     3 tbs   White Vinegar
•    2 tbs    Sugar
•    1 tbs    Brown Mustard, medium hot
•    2 tbs    Heavy Cream or Condensed Milk (unsweetened)
•   ½ tsp    Paprika
•   ½ tsp    Granulated Garlic
•                Salt and Black Pepper to taste

Directions:
Cook the noodles al Dente, do not overcook. Drain, rinse with cold water then place into a bowl. Let cool down!
Cut the Bologna into strips.
Drain the Peas and Carrots.
Add the Bologna, chopped onion and Peas & Carrots to the noodles and toss.

To make the dressing combine the ingredients and mix well together.

Scoop dressing over noodle mixture and fold in.