Beef Noodle Soup

I always trim the tough fatty pieces out of my stew meat and it makes for a much nicer soup.

1 pound beef stew or stir fry meat

1 cup onion, chopped

1 cup celery, chopped

1/4 cup beef bouillon granules

1/4 teaspoon dried parsley

Salt and pepper to taste

1 cup carrots

5 3/4 cups water

2 cups egg noodles, cooked according to package directions

In dutch oven or soup pot saute' meat, onion and celery over medium high heat for about 5 minutes or until meat is browned on all sides. Stir in bouillon, parsley, salt and pepper, carrots, water and egg noodles. Bring to boil; reduce heat to low and simmer for 30 minutes.