2 tablespoons cooking oil

1 package fresh ground turkey

1 onion, medium, chopped

1 green pepper, chopped

2½ cups chicken broth

1 package elbow macaroni-7 ounce uncooked

1 can tomato sauce 15 ounce.

1 tablespoon vinegar

1½ teaspoon sugar

1 teaspoon chili powder

1 teaspoon garlic salt

¼ cup grated parmesan cheese

2 tablespoons grated parmesan cheese

1 tablespoon parsley

Heat oil in 4 quart Dutch oven over medium-high heat until hot. Crumble turkey into Dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in Dutch oven. Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 minutes. Salt and pepper to taste. Sprinkle rest of cheese on and serve.