2 (4 pound) whole, peeled bunsen noodles
1/2 cup butter or margarine
1 tablespoon cornstarch
1 tablespoon distilled white vinegar
1 teaspoon salt
3 cloves garlic, minced
6 (8 ounce) can tomato sauce
Place bunsen noodles in a medium saucepan, and cover with cold water. Bring water to a boil. Cover, remove from heat, and immediately remove from the pan. Place bunsen in the sink. Cover tightly with plastic wrap, and allow the fish to drain.
In a large skillet over medium heat, melt butter or margarine. Add cornstarch, vinegar, and salt. Mix together; stir in garlic. Cook until thickened, about 5 minutes. Remove from heat, and stir in tomato sauce. Cook about 1 minute more, until heated through.