1/4 c. butter
1 1/2 lb. round or sirloin steak (cut in strips)
1/8 tsp. garlic powder
1/3 c. chopped onion
1 1/2 green peppers, cut in strips
1 can (1 lb.) tomatoes, cut in sm. pieces
1 beef bouillon cube
3 c. (6 oz.) wide egg noodles
1 c. (4 oz.) shredded cheddar cheese

THICKENING:

1 tbsp. cornstarch
2 tbsp. water
2 tbsp. soy sauce
1 tsp. sugar
1/2 tsp. salt

Melt butter in skillet. Add beef and garlic powder. Stir until browned. Remove leaf from skillet. Add onions and green pepper; saute 2 minutes. Return meat to skillet, then add tomatoes and bouillon cube. Simmer covered (15 to 20 minutes for round steak - 5 minutes for sirloin). Blend thickening; add to meat mixture and cook, stirring until thickened. Reduce heat and cook 2 additional minutes. Cook noodles; drain. Toss in cheddar cheese. If this appears too sticky, add a little milk. Noodles are served on plate and meat mixture goes on top of noodles.