Tomato Noodle Soup

This recipe is one of the best finds in the last couple years. For being so simple it has wonderful flavor. I never thought of adding pasta to tomato soup but now I can't imagine eating it without. Served with a nice grilled cheese just tops this soup off perfectly.

1/4 cup butter or margarine

3 tablespoons flour

1 can tomato juice

1 1/2 cups water

1/3 cup sugar

1/4 teaspoon salt

2 1/2 cups cooked wide egg noodles

Melt butter over medium heat. Add flour and stir to form a smooth paste. Gradually add tomato juice, stirring constantly. Add sugar and salt. Bring to boil. Cook, stirring frequently until thickened, 5-10 minutes. Stir in egg noodles.