1/2 cup flaked coconut
1 lb ground beef
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp nutmeg
1 tbsp lemon juice
1 tbsp soy sauce
2 tbsp corn starch
1 can (8-oz) pineapple chunks, drained, reserving liquid
1 can (16-oz) mandarin orange segments, drained, reserving liquid
Hot cooked egg noodles
1/3 cup cashews

In large skillet, lightly stir coconut over medium heat until golden brown and crisp; set aside.
In same skillet, brown ground beef; drain. Stir in garlic powder, salt, nutmeg, lemon juice and soy sauce. In small bowl, combine cornstarch and reserved pineapple and orange liquids; blend well.
Stir cornstarch mixture into meat mixture. Cook over medium-high heat, stirring occasionally, for 5 minutes or until mixture is clear and thickened.
Stir in pineapple chunks and mandarin orange segments; continue to cook over medium heat about 3 minutes or until thoroughly heated. Serve over hot cooked noodles. Sprinkle with toasted coconut and cashews.