Noodles Marzetti

1-1.5 lbs ground beef
1 package wide egg noodles
1-2 cups cheddar cheese
1/2 onion, chopped (or as much onion as you want)
1/2 cup water
1 beef bouillon cube
1/2 tsp. garlic powder
16 oz can diced tomatoes (we use two cans because we love tomatoes)
sprinkle salt & pepper
1 green pepper, sliced (or as much green pepper as you want)
SAUCE:
1.5 TBSP corn starch
2 TBSP water
1 TBSP sugar
2 TBSP soy sauce

Brown meat and onion, drain.  Then add water, bouillon cube, garlic powder, diced tomatoes, salt & pepper.  Stir well, put lid on skillet and let simmer for 10 minutes.

Add strips of green pepper to beef mixture, continue to simmer another 5 minutes or so, until the green pepper is not crunchy.

While green pepper is cooking, mix the sauce with the ingredients from above - corn starch, water, sugar, and soy sauce.  Add to beef mixture and stir well, continue letting it simmer another 5-10 minutes.

If eating immediately:  Boil wide egg noodles as directed on package.  Serve beef mixture over noodles with cheddar cheese sprinkled on top to your liking.

To Freeze:  Let sauce cool for 10-15 minutes, then freeze in quart (or larger if desired) freezer bags.  Do not add egg noodles or cheese until the day you will be eating this meal.

When ready to prepare:  You can let the sauce thaw, or can slowly warm up from frozen on the stove top.  Once sauce is heated through, serve as described above.

**Side note:  Nikki's family does not like to eat green peppers, so she removes the green pepper slices before freezing.  They still get the flavor added, but don't have to pick out the peppers at meal time!**