1 lb. beef boneless steak, cut into 3/4 inch pieces
1 lg. onion, chopped into about 1 c.
2 cloves garlic, finely chopped
1 tbsp. vegetable oil
2 c. water
2 tsp. chili powder
1 tsp. salt
1/2 tsp. dried oregano leaves
1 (16 oz.) can tomatoes, drained
1 (10 1/2 oz.) can condensed beef broth
2 oz. uncooked egg noodles (1 c.)
1 med. green pepper, chopped up
1/4 c. snipped parsley

Cook and stir beef, onion, garlic in oil in Dutch oven until brown (15 minutes). Stir in water, chili powder, salt, oregano, tomatoes and broth; reduce heat. Cover, simmer 1 1/2 to 2 hours. Skim excess fat from soup.

Stir noodles, green pepper into soup; heat to boil. Reduce heat; simmer uncovered until noodles are tender, about 10 minutes. Stir in parsley.