Preparation / Directions:
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. (To serve more in a pinch, just add more noodles. ) 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.