I've tried dozens of goulash recipes over the last 40 years, but every time, there was just something missing. A few times, I got "close, but no cigar".

Well, today, I tried it again, and with the very first bite, I heard my picky-picky husband say, "Mmmmmm, that's g-o-o-d". So I eagerly took a bite and finally.....the full-rounded goulash flavor I've been searching for. I hope you try it. 1 pound lean ground beef
1 cup SWEET onion* (diced small)
1 red bell pepper (diced small)
15 ounce can tomato sauce
15 ounce can of small diced tomatoes
15 ounce can beef broth (or 1 1/2 cups)
1/2 teaspoon garlic powder (not salt)
1 1/2 tablespoons Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon Italian seasoning 1 scant tablespoon sugar
1/4 teaspoon cayenne
1 cup UNCOOKED elbow noodles*
1/2 cup cheddar cheese shredded
1/2 cup Monterey Jack cheese shreddedSaute the onion and bell pepper in a tablespoon of butter until the onion starts smelling sweet. 

Add the ground beef and chop it up while it cooks. When the meat is no longer pink, drain the fat (if there is any), then add the seasonings + the tomato sauce + the diced tomatoes + the beef broth + the Worcestershire sauce and sugar. Mix well and simmer (covered) for 20 minutes (stirring once in a while).After the meat sauce has simmered for 20 minutes, add the UNCOOKED noodles (*see note below) and push them down into the sauce. Cover and simmer (slowly) for another 20 minutes.Finally, stir in the ...