Beef and Noodles

Easy to make delicious to eat, great to serve your family and guests will love this.

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SERVINGS 6

CALORIES 389

What you Need:

1.5 Pound Beef Roast cut into 1 inch pieces
1 Tbsp Butter
1/2 Onion diced
4-5 garlic cloves minced
3 cups beef broth
2 Bay Leaves
1/2 tsp Dried Thyme Leaves or 2 tsp fresh
1/2 tsp Salt
1 tsp Pepper
1 Tbsp Cornstarch
1/4 cup Cold Water
12 oz Extra Wide Egg Noodles

How to Make it:

Heat a large skillet over medium heat.  Add in the butter and onion, and sauté until the onion is translucent (3-4 minutes). Next add garlic cook another 3 minutes.

Add in the beef and brown the beef in the skillet with the onions (8-10 minutes) over medium heat.

Then pour 2 cups of the beef broth into the skillet and add in the seasoning.  Stir to combine and bring the mixture to a boil.  Reduce the heat, cover and simmer for 20-30 minutes until the beef is tender. Watch closely and slowly add in the last cup of the beef broth as the broth starts to cook off.

Mix the cornstarch into the ¼ cup cold water in a separate bowl.  Stir this mixture into the skillet mixture and allow this to cook for 10 minutes or until the sauce has thickened.

While the sauce is thickening, cook the egg noodles in a separate pot based on the package instructions.

Serve the beef mixture over the egg noodles and enjoy!

Slow Cooker Chicken and Noodles

This is a wonderfully easy soup to cook while at work or on a busy day! This can be 'soupy' with more broth; or sometimes I like to thicken the juice with a little water and cornstarch mixture and let cook till thick. Enjoy!!

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Ingredients

4 skinless, boneless chicken breast cut up in chunks
6 cups (broth or water or a mixture thereof)
1 onion, chopped
1-2 cups sliced or baby carrots
2 stalks celery, chopped (optional) 
1/2 teaspoon each of garlic powder, onion powder, thyme, ground sage
salt and pepper to taste 
Optional a dash or two of red hot sauce, I like just a little to give it zip
1 (12 ounce) package egg noodles
A bag of frozen peas(optional)

Directions

Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.

When chicken is tender, turn the slow cooker up to high heat and stir in the egg noodles. Cook until noodles are tender then add frozen peas cook just a short time, I do about 10 minutes. Adjust seasonings to taste and serve.