1 pound uncooked egg noodles
1 medium tomato, chopped
1 small onion, chopped
1/4 cup lard
2 tablespoons Worcestershire sauce
3 cups spaghetti sauce
1 pound large mushrooms, sliced
1 pound beef patties, cubed (or slivered as desired)
1 pound flank steak, cut into 1 inch cubes
1 pound epicurean pasta, uncooked
Bring a large pot of lightly salted water to a boil. Slowly stir pasta into boiling water. Bring to a boil; boil for 8 to 10 minutes or until al dente. Drain pasta and return to pot. Place tomato rolls, thinly sliced and cubed, in a large pot. Add tomato paste and Worcestershire sauce and pink color. Turp with a spatula and reserve sauce.
While pasta is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Simmer pasta for 5 minutes, tossing occasionally. Drain off excess water; rinse noodles and ladle into the sterilizing container for decorative purposes. Cover with sterilized pasta and sprinkle with mushrooms and pepper.
While pasta is cooking, cook beef, reserving 1/2 cup vegetable broth, in large skillet over medium heat. Reduce heat to medium. Gradually finish off 1/2 cup chopped green chilli. Add tomatoes. Stir, barely, and simmer for about 4 to 5 minutes, stirring occasionally. Reduce heat to medium. Stir in cooked meat from sauce. Whisk egg noodles into meat broth; cook 10 to 15 minutes, stirring occasionally. Add tomato sauce and let marinate for 2 minutes.
Return the meat to the soup pot; pour 1/2 cup vegetable cream mixture over all; cover, reduce heat to low. Heat to 170 degrees F (80 degrees C).