1 lb. beef, boneless round steak, cut into 3/4 inch pieces
1 lg. chopped onion
2 cloves garlic, finely chopped
1 tbsp. vegetable oil
2 c. water
2 tsp. chili powder
1 tsp. salt
1/2 tsp. oregano
1 (16 oz.) can whole tomatoes
1 can (10 1/2 oz.) beef broth
2 oz. uncooked egg noodles
1 med. green pepper, chopped
Parsley

Cook and stir beef, onion and garlic in oil until beef is brown, about 15 minutes. Stir in water, chili powder, salt, oregano, tomatoes and broth. (Break tomatoes up with fork.) Heat to boiling. Reduce heat. Cover and simmer until beef is tender, 1 1/2 to 2 hours. Stir (wide) egg noodles and green pepper into soup. Heat to boiling, reduce heat. Simmer uncovered until noodles are tender, 10 minutes. Stir in parsley.

4 servings (490 calories each).