MUELLER'S EGG NOODLES WESTERN STYLE

1 package Mueller’s Wide Egg Noodles
2 cups canned tomatoes
1 teaspoon sugar
1 green bell pepper
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons flour
1 1/2 cups leftover corned beef or 1 (12-oz.) can
1 tablespoon minced parsley
Mustard pickles (for serving)

Cook wide egg noodles as directed and drain.

Cook tomatoes, sugar, chopped green pepper and salt 15 minutes; press through sieve.

Melt butter, add flour, then gradually the strained tomatoes and cook until smooth and slightly thickened, stirring constantly.

Slice or coarsely shred leftover corned beef (canned corned beef may be used); heat in tomato mixture, add parsley and pour around a platter of hot egg noodles. Serve with mustard pickles.

Source:
Recipe Booklet - Magic Menus with Mueller's Macaroni Products, C.F. Mueller Co., 1937