1. Trim fat from meat. Cut meat into ¾-inch cubes. Coat meat with the flour. In a large saucepan brown half of the coated meat in hot oil. Remove from saucepan. Brown the remaining meat with the onion and garlic, adding more oil if necessary. Drain off fat. Return all meat to the saucepan.

2. Stir in the broth, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1¼ to 1½ hours or until meat is tender.

3. Stir noodles into broth mixture. Bring to boiling; reduce heat. Cook, uncovered, for 25 to 30 minutes or until noodles are tender. To serve, sprinkle with parsley.