Brown the ground beef, onion, salt, and pepper in a large soup pot over medium-high heat.
Crumble beef as it cooks. Once the beef is no longer pink drain the grease.
Blend up the can of stewed tomatoes in a blender and add to the soup pot with the cooked beef.
Add the beef broth, diced tomatoes, mixed vegetables, basil, and parsley. Bring to a boil.
Once boiling, stir in the uncooked egg noodles, and cover the pot with a lid.
Turn heat to low and let the soup cook for 12-15 minutes.