Instructions: 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.

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. Cook noodles until tender and add to slow cooker.

This recipe yields 6 to 8 servings. (To serve more in a pinch, just add more noodles.)

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