Beef Noodle Soup (Print Version)

# Ingredients:

01 - Chopped 2 large carrots.
02 - A half teaspoon of dried rosemary.
03 - Around 2-3 pounds of beef roast.
04 - A quarter teaspoon of thyme, dried.
05 - 8 cups of broth with low sodium (beef).
06 - A couple of celery stalks, diced.
07 - Salt & pepper for seasoning.
08 - 24 ounces of egg noodles.
09 - A 10.5 oz can of mushroom cream soup.
10 - 3-4 garlic cloves, crushed.
11 - 1 pack onion soup mix (dry powder).
12 - Optional: cooked mushrooms.
13 - 2 tbsp of cooking oil.

# Instructions:

01 - Cut roast into small squares, trimming off fat. Sprinkle a little salt and pepper on top.
02 - Warm oil in a big pot. Quickly cook beef chunks on all sides until browned.
03 - Pour in broth, onion soup powder, garlic, and herbs. Heat until boiling, then cover and let it simmer for about an hour.
04 - Mix in carrots, celery, and mushroom soup. Continue cooking for another 20 minutes.
05 - Throw in egg noodles and cook for 5-10 minutes until soft. Add mushrooms if you'd like.

# Notes:

01 - Works great in an Instant Pot or slow cooker.
02 - For the best flavor, go with chuck roast.
03 - Leave noodles out if freezing.

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