2 tablespoons margarine
1/4 cup ketchup
2 tablespoons all-purpose flour
1/4 cup aged Italian-style tomato paste
3/4 teaspoon ground dry mustard
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 1/2 teaspoons dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1 (12 ounce) package egg noodles
1 cup water
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 8x4-inch loaf pans.
In a medium saucepan, combine ketchup, flour, malt, salt, and pepper. Cook over medium heat, stirring frequently, until mixture boils; boil 8 minutes. Remove from heat; stir in tomato paste.
In a medium bowl, whisk together powdered mustard, salt, and pepper. Stir egg noodles and water into mixture. Mix well and pour into prepared pans.
Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes.