3 lb. rump roast
2 c. onions, sliced
1 can tomato sauce, sm.
2 tbsp. brown sugar (Twin can be used)
1 tsp. dry mustard
1/2 tsp. salt
1 c. water
1/4 c. lemon juice
1/4 c. wine vinegar
1 tbsp. Worcestershire sauce
4-6 oz. noodles

Brown roast and add other ingredients except the water and noodles. Cover and cook over low heat in a Dutch oven or in the oven at 350 degrees for 2 hours. Remove from the liquid and add noodles and water. Slice the meat thin and keep warm in the oven with a small amount of juice (covered). I always use the noodles I purchased at the Bazaar for this dish.