In a stockpot, brown the ground beef with the onion, green pepper, and garlic, stirring regularly for about 10 minutes.

Drain.

Add the chicken broth, tomatoes, tomato sauce, salt, pepper, garlic salt, crushed red pepper, basil, and Italian seasoning.

Stir.

Bring to a boil over medium high heat.

Boil for 2 minutes and then reduce the heat to simmer.

Cover and cook for 30 minutes, stirring occasionally.

Add the noodles and cook until tender, about 15 minutes.

When ready to serve, stir in the Parmesan cheese.

Ladle into bowls and sprinkle with mozzarella cheese.