- 2 cups cooked, cubed beef (roast or stew meat)
- 2 (32-ounce) containers beef broth
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (16-ounce) package dried egg noodles
In a large pot, combine beef, broth, thyme, salt and pepper over medium heat. Heat to a rolling boil.
Add egg noodles, a few at a time, while stirring continuously to prevent them from sticking together.
Return to a low boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until noodles are tender.
Serve immediately. Serve over mashed potatoes and with a green vegetable for a complete meal.
Try making your own egg noodles using our Homemade Egg Noodles recipe.
This recipe is a great way to use leftover beef roast.