1/2 stick butter
1 1/2 lb. top round or sirloin steak, 2 x 1/2 x 1/8 inch strips
1/8 tsp. garlic powder
1/3 c. chopped onion
1 1/2 green peppers, cut into strips
1 c. (4 oz.) shredded Cheddar cheese
1 beef bouillon cube
1 tbsp. cornstarch
2 tbsp. water
2 tbsp. soy sauce
1 tsp. sugar
1/2 tsp. salt
3 c. wide noodles
1 can (1 lb.) whole tomatoes

In 10 inch fry pan: Melt butter. Add beef; sprinkle with garlic powder. Brown, stirring occasionally. Remove meat from pan. Add onion and green pepper and brown 2 minutes. Return meat to pan along with tomatoes and bouillon cube. If round steak, simmer 15-20 minutes; sirloin, 10 minutes. Blend together: Cornstarch, water, soy sauce, sugar, salt and add to meat mixture and cook. Stir occasionally until thick. Reduce heat-cook 5 minutes more.

Cook noodles as directed on box. Put cheese in large bowl, add hot noodles, mix and add pepper steak. Serve with a salad. (Leftover steak can be used.)