1 (15 oz.) can chili, with or without beans
1 (6 oz.) can vegetable juice
1/2 c. diced onion
1/2 c. diced green pepper
2 1/2 c. frozen mixed vegetables, thawed and drained
1 c. grated Cheddar cheese
4 to 6 c. wide egg noodles

In a large saucepan, combine chili, vegetable juice, onion and green pepper; cook 5 minutes over medium heat. Stir in mixed vegetables. Cover and simmer another 5 minutes. Serve over cooked egg noodles topped with grated Cheddar cheese.