1 (8 ounce) package egg noodles
1 1/2 tablespoons olive oil
4 (16 ounce) cuts green bell pepper
1 tablespoon minced garlic
2 pounds lean ground beef
8 ounces packed fresh mushrooms
1 pound skinless, boneless chicken breast halves - cut into 1 inch slices
8 ounces Cheddar cheese, cubed
1 (16 ounce) package frozen chopped spinach, thawed
2 (18 ounce) cans Italian-style diced tomatoes, drained
1 (4 ounce) can tomato paste
1 pound dry Italian-style sausage
1 pound lean ground beef
3 ounces minced onion
3 tablespoons chopped fresh rosemary
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large bowl, combine egg noodles, olive oil, bell pepper, shredded garlic, mushrooms, chicken, bell pepper slices, bell pepper slices, garlic, beef and green pepper. Mix together.
Add mushrooms and turn to coat; add red wine and tomatoes. Season with tomato paste.
Return pasta to pot and cook until al dente, about 15 minutes.
Stir in cream cheese, cream cheese, reserving few for garnish. Pour liquid into large pot. Boil over high heat for 5 minutes or until thickened. Stir in spinach, turn and simmer over high heat for 4 minutes.
Reduce heat to medium low and add sausage. Add onions, remoulade with thyme and add cream cheese and meat mixture. Cover and simmer gently for 1 hour or until vegetables are tender.
Stir in salad ingredients, tomato sauce, Parmesan dressing and 4 cups milk. Reduce heat to low and simmer somewhat, stirring occasionally.