1 Tbsp extra virgin olive oil
1 medium onion, diced
garlic cloves, minced
1 lb ground beef
  coarse salt
  freshly ground black pepper
1 Tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp prepared yellow mustard
4 cups low sodium beef broth
12 oz No Yolks® Extra Broad Noodles
2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
  chopped parsley (optional)

Cooking Directions:

1.  In a large skillet over medium-high heat, heat olive oil. Add onion and cook until soft, 5 minutes, then stir in garlic and cook until fragrant, 1 minute.

2.  Add ground beef to skillet and season generously with salt and pepper. Cook until starting to brown, then stir in tomato paste, Worcestershire sauce, and mustard. Cook until beef is browned, 8 minutes.

3.  Pour beef broth into skillet and bring to a simmer. Add noodles and simmer until tender, 15  to 20 minutes.

4.  Remove from heat and stir in shredded cheese until melted.  If desired, garnish with parsley and serve.