1/2 lb (225 g) egg noodles (twisted)

1 onion, finely chopped

2 tbsp (30 ml) butter

1 lb (450 g) lean ground beef

1 clove garlic, finely chopped or crushed with a garlic press

1 tsp unbleached all-purpose flour

1 tsp chili powder

1 cup (250 ml) chicken broth

1 tbsp (15 ml) soy sauce

1 tsp (5 ml) Worcestershire sauce

2 cups (200 g) yellow cheddar cheese, grated

In a large pot of salted boiling water, cook the pasta until al dente. Drain the noodles in a colander and drizzle with a little olive oil.

In a large non-stick skillet over medium heat, cook the onion in the butter until golden brown. Add the meat and garlic. Continue cooking over high heat, crumbling the meat into small pieces with a spoon, until lightly browned. Season with salt and pepper. Sprinkle the flour and chili powder over the meat and stir to blend. Add the broth, soy sauce, Worcestershire sauce and cheese. Stir until the cheese has melted. Add the noodles and toss to coat with the sauce. Remove the skillet from the heat and let stand for 5 to 10 minutes. The sauce will thicken slightly. Season with salt and pepper, if necessary.

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