(by Becky Lynn Mohr - friend)
1 - 8oz. bag egg noodles (cooked and drained according to bag directions)
1lb. bacon (fried and cumbled)
3 TBSP bacon grease (left over from frying the bacon)
1/2 cup chopped onions
1 quart tomato juice
In a Dutch oven add 3 TBSP bacon grease and the chopped onions--cook/stir over medium heat until onions are tender. Add cooked/drained egg noodles, tomato juice and crumbled bacon--stir until mixed. Cover and simmer until hot.