4 lb. beef short ribs
2 tbsp. cooking oil
2 medium onions, sliced
1 (15 oz.) can (2 c.) tomato sauce
1 c. water
1/4 c. brown sugar
1/4 c. vinegar
1 tsp. salt
1 tsp. dry mustard
1 tsp. Worcestershire sauce
6 oz. (4 1/2 c.) medium egg noodles
1 c. water

In Dutch oven, brown meat in hot oil; add onions. Blend together tomato sauce, the first 1 cup water, brown sugar, vinegar, salt, dry mustard and Worcestershire; pour over meat. Cover and simmer for 2 to 2 1/2 hours or until meat is tender. Skim off fat. Stir in noodles and the second 1 cup water. Cover and cook, stirring occasionally, for 15 to 20 minutes.