1/4 pound beef frankfurters
2 tablespoons salt
1/4 teaspoon ground black pepper
1 pound frozen corn
2 eggs, beaten
1 onion, finely chopped
1 green bell pepper, chopped
1 cup sliced celery, undrained
1 (28 ounce) can mini Italian-style stewed tomatoes
1 cup grated Romano cheese
1 1/2 cups soft-boiled egg noodles
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix salt and pepper. Place beef frankfurters in bowl, and drain, reserving liquid. In a medium small bowl, combine corn, eggs, onion, and green bell pepper; knead and blend into beef mixture.
Place tarragon in a glass or metal bowl, and shake well to coat. Stir in Romano cheese, drained and whisked milk, and remaining 1/2 cup diced tomatoes.
Season with salt and pepper, quarter teaspoon of garlic powder, and 1 teaspoon of dried basil (optional). Pour mixture into tarragon mixture; shake and serve.