Brown the Beef: In a large soup pot, brown the ground beef with onion, salt, and pepper over medium-high heat. Break the beef into crumbles as it cooks. Once browned, drain any excess grease.
Prepare Tomatoes: Puree the stewed tomatoes in a blender and add them to the pot with the browned beef.
Add Broth and Vegetables: Incorporate the beef broth, undrained diced tomatoes, and drained mixed vegetables into the pot. Stir in basil and parsley.
Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer.
Cook Noodles: Add the uncooked egg noodles to the boiling soup, cover, and let cook for 12-15 minutes until noodles are tender.
