Preheat a large skillet with 1 tbsp of extra virgin olive oil on medium heat.
Bring a medium to a large-sized pot of water to a boil to cook elbow noodles.
Sautee onion and bell pepper for about 2 minutes in the skillet, then add in the fresh ground beef and season with salt and pepper.
Add noodles to boiling water and cook elbow noodles el dante.
In a small mixing bowl, mix together brown sugar, ketchup, and tomato soup.
Once the meat is cooked through and juices run clear, remove from heat.
Once the noodles are cooked remove them from the heat, and drain off the water.
Once the water is drained off, add the cooked ground beef mixture to the hot noodle pot. Add in the tomato soup mixture. OR you can add everything to a large heat safe bowl to combine together.
Mix everything together until it is well combined.
Dish up and serve with a garnish of parsley, medium sharp cheddar cheese, and garlic toast.