In a large, heavy skillet, brown the ground round, until it’s completely done and no pink is visible.
Drain the fat from the ground round – if there is any.
Add the chopped onion, garlic, green pepper, and red pepper, and cook for 10 minutes.
Add the garlic salt, and pepper, and stir well. add the ketchup and Worcestershire sauce, and stir.
Add the water, and noodles, and stir into the skillet.
Turn heat on low, cover with a lid, and let simmer for 20 minutes, or until the pasta noodles are tender, but not mushy.
Remove the lid, and cover the skillet in the Provolone slices.
Return the lid to the skillet and let sit over low heat for 5 minutes.
Remove lid, and stir cheese into skillet dish.