Beefy Noodle Soup

1 pound ground beef
1 small onion, chopped (about 1/4 cup)
1 can (10-3/4 oz) condensed cream of celery soup
1/2 cup frozen peas
2 cups tomato juice
1-1/4 cups water
3/4 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
3/4 teaspoon chopped fresh or 1/4 teaspoon dried marjoram leaves
1/8 teaspoon pepper
1 bay leaf
1 cup uncooked egg noodles (about 2 oz)

Cook ground beef & onion in 4 quart Dutch oven over medium heat, stirring frequently, until beef is brown; drain.

Stir in remaining ingredients except noodles. Heat to boiling, stir in noodles, reduce heat.

Simmer uncovered about 10 minutes, stirring occasionally until the noodles are tender.

Remove bay leaf.