Hamburger Soup

1 pound extra-lean ground beef
1 Tablespoon vegetable oil
1 cup diced carrots
1 cup diced onions
1 cup sliced celery
½ teaspoon minced garlic
2 cans (14 ½ oz) chicken broth
1 can (14 or 16 oz.) whole tomatoes
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon ground pepper
3 cups (4 oz) wide egg noodles, cooked according to package directions
¼ cup chopped fresh parsley
sour cream, for garnish 

Cook noodles (according to package directions) while browning ground beef.

Cook ground beef in Dutch oven or soup kettle over medium-high heat until browned, about 5 to 7 minutes, breaking up the meat as it browns.  Take beef out of the pan, set aside.  Add oil, carrots, onions, celery and garlic; cook until tender-crisp, about 5 minutes.  Add broth, tomatoes, thyme, salt, pepper and beef, breaking up tomatoes.  Bring to a boil; reduce heat, cover and simmer 20 minutes.

Just before serving, stir noodles and parsley into soup and heat through.  Serve with a dollop of sour cream, if desired.