• Brown your ground beef and onions in a pan.
• Transfer this to your slow cooker.
• Add the green pepper, garlic, sugar, broth, tomatoes, pasta sauce, spices and salt. Mix it all up and turn the slow cooker on low. Cook for about 4 to 5 hours. Stir it occasionally if you're around to do that.
• Toss in your parmesan cheese and stir.
• Now here is where you have 2 options:

Option 1 is to just toss the noodles into the slow cooker. If you do it this way it will take about an hour for them to soften. They will also be a bit starchy and not quite the same taste as cooking them in plain water. This is a personal decision. I've done mine this way and to be totally honest it's easy but I like the taste of cooking them in water separately better. If you do it this way you will need to add an EXTRA 2 CUPS OF WATER OR BROTH because the noodles will soak up a ton of moisture. So add the 2 cups when you add the parmesan.

Option 2 is to cook the noodles in water in a pot on the stove. This is my preference when I have time. I like the texture and taste better of the noodles when done this way.

Putting it together to eat:

• Now use a ladle and pour the soup into french onion dishes or small ramekins. Top with a ton of cheese.
• Carefully start your blow torch.
• Go nuts on the cheese till it bubbles up and you can't wait another minute to dive head first into the bowl. Then you know it's done.
• For those "boring" folks who are slipping this in the microwave just cook long enough for the cheese to melt. About 3 to 5 minutes depending on how many bowls you are cooking up at once.
• For those "boring" folks who are slipping this in the toaster oven just cook long enough for the cheese to melt. I'd say about 5 to 8 minutes depending on how many bowls you pop in and how big they are.
• Serve with a big old "I love adventure" smile!
• Unless you used the microwave or toaster oven. There's no hope for you folks.