Weeknight Beef Skillet Casserole

• 12 ounces extra lean ground beef
• 1 medium red bell pepper, finely chopped
• 10 ounces frozen mixed vegetables
• 1 (8 ounce) can salt-free tomato sauce
• 1 tablespoon low-sodium worcestershire sauce
• 1/2 teaspoon dried Italian seasoning, crushed
• 2 teaspoons sugar
• 6 ounces yolk-free egg noodles
• 1/4 cup snipped fresh parsley
• 3/4 teaspoon salt

1. Heat a 12 inch nonstick skillet over medium high heat. Remove from heat and spray with cooking spray. Cook beef for 3 minutes or until browned, stirring constantly.
2. Pour into a colander and rinse under hot water to remove excess fat, drain well.
3. Wipe skillet with paper towels. Stir in bell pepper, cook 3 minutes or until crisp tender, stirring frequently. Stir in vegetables, tomato sauce, Worcestershire sauce, Italian seasoning and sugar. Bring to a boil, reduce the heat and simmer, covered for 20 minutes or until green beans are tender.
4. Meanwhile cook noodles omitting salt and oil, drain well, reserving 3/4 cup water. Stir noodles, reserved water, parsley and salt into beef mixture cover and heat for 5 minutes on low heat.

extra lean ground beef, red bell pepper, mixed vegetables, salt, worcestershire sauce, italian seasoning, sugar, egg noodles, parsley, salt

Taken from www.food.com/recipe/weeknight-beef-skillet-casserole-319178 (may not work)