Tomato Stroganoff

2 lb. ground beef
1 onion, diced
1 Tbs. butter or olive oil
2 cloves garlic, minced (about 2 Tbs. minced)
1 8 oz. box cream cheese
1 cup sour cream
2 cans diced tomatoes
1 can olives sliced
2 tsp. fish sauce or Worcestershire Sauce
2 tsp. rosemary (fresh is best)
2 tsp. oregano
2 tsp. basil
2 tsp. salt (or to taste)
1/2 tsp. red pepper flakes
1 tsp. black pepper (or to taste)
1 package egg noodles

1. In large skillet, sauté onions until translucent (about 2-3 minutes). Add garlic and sauté for another 2 minutes.
2. Add ground beef and cook until brown.
3. In large Dutch oven, boil noodles with some salt added (optional).
4. Drain diced tomatoes and add to cooked ground beef.
5. Cube cream cheese, and add it and sour cream to the ground beef. Stir until cream cheese is melted and everything is mixed together.
6. Add fish sauce, rosemary, oregano, basil, red pepper flakes, salt and pepper, and stir. Cook for 3-4 minutes, stirring frequently.
7. While waiting for beef to be done, drain noodles and put back in Dutch oven. Add beef mixture to noodles and stir together.
8. Serve immediately with some Parmesan cheese grated over the top and salad, broccoli or green beans on the side.