Instructions

Step 1:
In a large pot, bring water to a boil and cook the egg noodles according to package instructions until al dente. Drain the noodles, rinse with cold water to stop cooking, and set them aside.

Step 2:
Using the same pot, heat the olive oil over medium heat. Add the diced onion, sliced celery, and carrots. Sauté for 4-5 minutes, stirring frequently, until the vegetables begin to soften.

Step 3:
Add the minced garlic and ground beef to the pot. Cook, breaking the beef into small pieces with a wooden spoon, until it’s browned and fully cooked. Drain any excess fat from the pot.

Step 4:
Season the beef mixture with oregano, basil, seasoned salt, and a little salt and pepper. Stir to combine the flavors.

Step 5:
Add the dry onion soup mix, beef broth, diced tomatoes (with their juices), tomato sauce, and Worcestershire sauce (or soy sauce) to the pot. Stir well and bring the mixture to a boil.

Step 6:
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking.

Step 7:
Stir the cooked egg noodles and grated Parmesan cheese into the soup. Allow the soup to simmer for an additional 2-3 minutes, letting the flavors meld together.

Step 8:
Serve the soup hot, garnished with extra grated Parmesan cheese if desired. Pair with crusty bread for a complete meal.