|Ground beef||1 Pound|
|Onion||1 Medium, sliced|
|Celery stalks||2 Medium, sliced|
|Canned chinese vegetables||14 Ounce, drained (1 Can)|
|Condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Thin spaghetti||7 Ounce, broken into pieces (1 Package)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Water||1 Cup (16 tbs)|
|Soy sauce||2 Tablespoon|
|Ground ginger||3⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Chopped green onions||1⁄4 Cup (4 tbs)|
Cook and stir ground beef and onion in 10-inch skillet until beef is light brown; drain.
Stir in remaining ingredients except green onions.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, until spaghetti is tender, about 25 minutes.
Sprinkle with green onions.