In a large pot or dutch oven, brown the ground beef over medium heat until it’s no longer pink, about 5-7 minutes.

Stir in the chopped onion, minced garlic, carrots, celery, and bell pepper. Sauté until the vegetables begin to soften, around 5 minutes.

Mix in the tomato paste and dried oregano. Cook for an additional minute to allow the flavors to meld.

Pour in the beef broth and bring the mixture to a gentle boil. Add the egg noodles and cook according to the package instructions, typically around 8-10 minutes, until noodles are tender.

Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.