Place a large pot or Dutch oven over medium heat. Add ground beef and cook until no longer pink. Break the beef up with a spoon and it cooks. Drain any fat from the pot.
Add onions, carrots, and garlic to the pot. Continue to cook for about 5 minutes until onion begins to soften. Stir often.
Add in tomato paste, Worcestershire sauce, thyme, and oregano. Stir to coat the veggies. Then add tomatoes and beef broth and stir to combine.
Bring to a boil over medium-high heat. Then add in the noodles and stir them into the soup.
Reduce heat to medium-low and cover. Cook for 12-15 minutes until noodles have softened.
Remove the lid and stir in the peas until warmed through.
Season to taste with salt and pepper and serve warm.
Notes
If you can't find fire-roasted tomatoes, regular canned diced tomatoes will work too.
Any additional veggies you like can be added, canned or frozen corn and green beans are great additions. Corn would be added with the peas at the end.
To spice up your soup, a few dashes of hot sauce or a pinch of chili flakes.
Regular pasta, such as macaroni or farfalle can be subbed in for the egg noodles.