1 lb. vermicelli, linguine (or any pasta)
2 tbsp. oil or lard
1 tsp. onion powder
2 tsp. garlic salt
Pepper
3/4 c. yellow cheese
1/2 can (8 oz.) tomato sauce
Salt to taste
3-4 c. water

Large pan. Heat oil, break long pasta into thirds. Saute until golden brown. Drain oil. Add hot water to barely cover noodles. Add tomato sauce, dry ingredients to taste. Simmer until done. Remove from heat. Add shredded or diced cheese on top. Serve when cheese has melted.