1 lb. lean ground beef
1 c. sliced onion
1 c. diced green pepper
2 cloves garlic, minced
2 c. water
1 3/4 c. (15 oz. can) crushed tomatoes
2/3 c. (6 oz. can) tomato paste
2 tbsp. chili powder
2 tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 pkg. (6 oz.) extra wide egg noodles, uncooked

In 3-quart saucepan, brown ground beef until almost done; drain off excess fat. Add onion, green pepper and garlic; cook until onion is tender but not brown. Stir in remaining ingredients except noodles. Bring to a boil then reduce heat and simmer 20 minutes. Cook noodles according to package directions; drain. Serve chili over hot cooked noodles.