3 tbsp. oil
2 c. diced celery
1 c. chopped onions
1 clove garlic, minced
2 lbs. ground lean beef
1 (32 oz.) jar meatless spaghetti sauce
3 tbsp. Worcestershire sauce
1 tbsp. salt
2 tsp. sugar
1 (8 oz.) pkg. med. width egg noodles
1 c. buttered bread cubes
4 slices (4 oz.) cheddar cheese, cut into triangles (I use shredded cheddar)

Heat oil in very large skillet. Add celery, onions and garlic; cook until tender, 5 minutes. Stir in beef; cook and stir until brown. Add spaghetti sauce, Worcestershire sauce, salt and sugar. Heat to boil. Reduce heat and simmer, uncovered, until slightly thickened, about 20 minutes. Cook noodles to package directions; drain. Stir noodles into cooked beef mixture. Spoon into 13" x 9" x 2" (3 quart) baking dish. Sprinkle bread cubes around edge. Arrange cheese slices in a circle. Bake at 350 degrees until hot and bread crumbs are crisp, about 25 minutes.