Optional: shredded cheddar cheese and fresh basil, for serving
In a large pot, add beef, onion and peppers. Cook over medium heat for 3 to 5 minutes, or until brown. Drain any grease if needed. Stir in the garlic, Italian seasoning, seasoned salt and Worcestershire sauce. Allow to cook for an additional 1 to 2 minutes.
Stir in diced tomatoes, tomato sauce, sweet corn and chicken broth. Bring to a light simmer and then add in noodles. Stir, and then cover with a lid. Allow to cook for 10-12 minutes, or until the noodles are tender. Stir every few minutes to prevent the noodles from sticking.
Taste and add salt and pepper. Sprinkle cheese over top if desired and cover with the lid for one minute, or until the cheese has melted.
Add fresh basil if desired. Serve while hot!
This goulash recipe makes a great freezer meal. Place any leftovers in a 8×8″ metal tin and wrap with foil. Then place inside a ziptop bag and label with the date. When ready to eat, place in the refrigerator to thaw overnight and then cook at 350°F for 30-45 minutes, or until hot. You could also top with more cheese before baking.