4 lbs. beef short ribs
2 tbsp. oil
2 medium onions, sliced
1 (15 oz.) can 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. medium noodles
1 c. water

In a Dutch oven, brown meat in hot oil; add onions. Blend together tomato sauce, first cup of water, brown sugar, vinegar, salt, dry mustard, and Worcestershire sauce. Pour over meat and onions. Cover and simmer 2 to 2 1/2 hours until tender.

Skim off fat. Stir in noodles and second cup of water. Cook, stirring occasionally, for 15 to 20 minutes more, or until noodles are tender. Serves 6 to 8. (To serve more in a pinch, just add more noodles.)

Slow Cooker: Brown meat as above. Add onions and sauce mixture and cook, covered, in a slow cooker set on medium for about 4 to 4 1/2 hours. Then add noodles and water and cook until noodles are tender. (You may have to turn cooker up to high for this last step.)