Weeknight Beef Skillet Casserole

[Southern Belle 2067]

Vegetable oil spray

12 oz. extra lean ground beef
1 medium red bell pepper, finely chopped
10 oz. mixed frozen vegetables
1 8 oz. can no-salt-added tomato sauce
1 Tbsp. low-sodium Worcestershire sauce
1/2 dried Italian seasoning, crushed
2 tsp. sugar
6 oz. no-yolk egg noodles
1/4 cup snipped fresh parsley
3/4 tsp. salt

Heat a 12 in. nonstick skillet over medium high heat. Remove from heat and spray with vegetable spray. Cook beef for 3 minutes, or until browned, stirring constantly. Pour into a colander and rinse under hot water to remove excess fat. Drain well. Wipe skillet with paper towels. Stir in bell pepper. Cook 3 minutes or until just crisp tender, stirring frequently. Stir in vegetables, tomato sauce, Worcestershire sauce. Italian seasonings and sugar. Bring to boil. Reduce heat and simmer, covered for 20 minutes, or until green beans are tender. Meanwhile cook noodles omitting salt and oil. Drain well, reserving 3/4 cup cooking water. Stir noodles, reserved water, parsley and salt into beef mixture cover and heat for 5 minutes on low heat.