2 cups egg noodles
3 quarts boiling water
1 tablespoon salt
2 (15 1/2 ounce) cans chili con carne
1 tablespoon parsley
1/2 teaspoon sweet basil leaves, crushed
1/4 teaspoon Mexican oregano
1 (18 ounce can) tomato sauce

Cook noodles in boiling water with salt, uncovered, until tender; drain. Combine with remaining ingredients. Heat thoroughly.

Serves 4 to 6.