4 cups water
4 cups uncooked egg noodles
1 medium head iceberg lettuce, shredded
1 medium onion, finely chopped
1 cup chopped celery
2 red peppers, seeded and chopped
1 green bell pepper, chopped
1 (12 fluid ounce) can or bottle beer
1 (8 ounce) can tomato juice
1/2 cup finely chopped fresh mushrooms
1/2 cup chopped green onions
1 cloves garlic, minced
1 teaspoon dried basil
2 tablespoons olive oil
1 (4 ounce) can tomato paste
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
2 tablespoons grated Parmesan cheese
Bring both water and egg noodles to a boil in a large pot. Reduce heat to medium and stir in the juice of 2 (15 ounce) cans of Muenster, parsley and celery, roasting tomatoes until slightly translucent.
Meanwhile, in a small bowl, in a medium bowl mix the juice of 2 (1 ounce) cans of Muenster with beer, tomato juice and mushrooms. Stir in peppers, green peppers, bell peppers, green beans, egg noodles, celery, onion, celery powder, green onions and garlic. Stir until well blended.
Return noodles to pot over medium heat. Cook, stirring occasionally, for 8 to 10 minutes or until noodles are tender enough to absorb. Remove from heat and stir in tomato sauce, beer, tomato juice and mushrooms. Pour over noodles. Cover and let stand for 10 minutes, stirring occasionally.
In a large saucepan, combine vegetable broth, tomato paste, Italian seasoning, oregano, basil, olive oil, tomato paste and Italian seasoning. Heat over medium heat, stirring occasionally, until just to boiling. Cover and reduce heat. Simmer, stirring occasionally, for 2 minutes. Strain into a large bowl.
Stir in the tomato sauce, tomato paste, Italian seasoning, oregano and basil. Return noodles to pot. Cover and simmer gently for 1 1/2 hours.
Stir in Parmesan cheese, toss and serve.