6 slices bacon
1 med. green pepper, chopped
1 onion, chopped
2 lbs. ground beef
2 (1 lb.) can tomatoes, chopped
1 1/2 c. water
2 tsp. salt (I use less)
1/2 tsp. oregano
Dash black pepper
6 oz. med. egg noodles (about 3 cups)

Cut bacon into 1 inch pieces. Fry bacon in Dutch oven until brown and crisp. Remove and set aside. Saute onion, green pepper and ground beef in drippings until beef is browned. Pour off fat. Add tomatoes, water and seasonings, cover and simmer 10 minutes. Bring mixture to a full boil; add noodles a few at a time, so that mixture continues to boil.

Reduce heat, cover and simmer 10 minutes longer, stirring occasionally until noodles are tender. Transfer to serving dish unless pot is kind that can be brought to the table. Sprinkle bacon over top. Makes 6 servings.

NOTE: Cheddar cheese cut up into chunks can be mixed in before sprinkling with bacon.