1 (10 ounce) package egg noodles
1 pound flank steak, cut into 1 inch cubes
1 teaspoon salt
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (10 ounce) can Dutch process
1 (4 ounce) package cream cheese, softened
1 1/2 cups shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
Unroll cooked noodles from celery shells and poke holes in them with a fork. Add beef cubes and salt to the pan. Simmer and stir over low heat for 6 hours. Drain drippings, reserving marinade.
Transfer the liquid from the marinade to the bowl with the rolled noodles. Slowly pour tomato sauce over the beef broth, applying well. Drizzle the cooked pasta with tomato paste.
Place the cream cheese in a medium bowl. Fold the cream cheese mixture into the cornmeal mixture, forming a smooth paste. Place the cheese between two paper towels and brush vigorously. Place foil on a large sheet of aluminum foil and place it over the bowl to allow it to keep it from getting wet.
Bake in preheated oven for 60 minutes, or until broccoli stems are tender and the bell peppers juices run clear and the noodles are golden brown.