Beef and Noodles

INGREDIENTS

• 2 (12 ounce) cans roast beef, cooked 
• 8 ounces wide egg noodle pasta 
• 1 Tablespoon vegetable oil 
• 1 (12 ounce) bag frozen bell pepper and onion blend 
• ¼ teaspoon pepper 
• 1 Tablespoon Worcestershire sauce 
• ½ cup low sodium beef broth 
• 2 Tablespoons all-purpose flour

DIRECTIONS

1. Wash your hands well with soap and warm water for at least 20 seconds. 
2. Drain meat of any juice. 
3. Prepare pasta in large pot according to package directions. (Cover pot with lid to speed up pasta water boiling time.) Drain pasta and set aside. 
4. Heat same pot over medium heat. Add oil, onions, and peppers to pan. Sauté over medium heat until tender, 5-10 minutes. 
5. Add pepper and Worcestershire sauce. Stir to combine. 
6. In a small bowl, stir beef broth with flour until combined. Pour over vegetable mixture. 
7. Stir together and simmer over low heat until sauce thickens. Add water if necessary. 
8. As vegetable mixture simmers, add pasta to vegetables. Add beef, stir to combine. 
9. Refrigerate leftovers within 2 hours.