Cheddar Beef Noodle Dinner

• 3/4 to 1 lb. lean ground beef
• 1-1/2 c water or beef broth
• 1 can (14-1/2 oz.) stewed tomatoes or diced tomatoes in juice, undrained
• 3-3/4 c (6 oz.) LIGHT 'N FLUFFY Wide Egg Noodles, uncooked
• 2 c (8 oz.) shredded sharp Cheddar cheese, divided

Directions:

In 10-inch skillet, brown meat; drain. Stir in water, tomatoes with juice and uncooked noodles, coating noodles well with liquid.

Heat to boiling. Cover; reduce heat. Simmer 10 mins or until noodles are tender, STIRRING EVERY 2 MINS.

Remove from heat; stir in 1-1/2 c cheese until melted.

Sprinkle remaining cheese on top.

4 to 6 servings