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.