FLANK STEAK ROLL-UP WITH NOODLES

1 1/2 pounds flank steak
1/2 tsp. Thyme
1/4 tsp. Basil
3 1/2 cups Tomatoes (1 No. 2 1/2 can)
2 tsp. salt
1 1/2 tsp. chili powder
3 Tbsp. butter
1/4 tsp. Sage
3 Tbsp. oil
1 onion (chopped)
1/4 tsp. pepper
1 clove garlic cut in half
1/4 cup chopped Parsley
1 sm. can tomato paste
1 pkg. whide egg noodles (12 oz.)

Pound steak. Spread with butter; sprinkle with herbs (thyme, basil, chili powder, sage), Roll as jelly roll, tie with string to keep shape. Brown in hot oil. Add tomatoes, tomato paste, onion, salt, pepper, chili powder, garlic. Cover; simmer 1 1/2 hours till meat is tender, sauce thick. Remove garlic. Cook noodles in boiling salted water. drain then butter noodles. Add half parsley to noodles. Take steak roll from sauce. Remove string, slice 1/2 inch thick (pinwheel style). Arrange noodles on hot platter. Place rolls on noodles; spoon sauce over. Garnish with parsley. Makes 6 servings.

(Virginia St. John's recipe)