1 pound lean ground beef 2 C. frozen Italian style veggies 1 14.5 oz. can chopped tomatoes with basil and garlic 1 14 oz. can beef broth 2 1/2 C. uncooked medium egg noodles
Cook meat in Dutch oven or large skillet over medium-high heat until no longer pink, breaking meat apart with spoon. Drain drippings. Add veggies, tomatoes and broth; bring to a boil over high heat. Add noodels; reduce heat to medium. Cover and cook 12-15 minutes until noodles have absorbed liquid and veggies are tender. Salt and Pepper to taste.
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