boneless beef chuck, cut into 2" cubes
egg noodles, cooked and drained
1Heat oil in heavy soup pot.
2Salt and pepper beef and saute until golden.
3Add onion, thyme and sage.
4Mix and saute another 5 minutes.
5Add beef stock and simmer for 30 minutes covered.
6Add noodles to boiling stock and cook 10 minutes.
7Add vegetables with liquid and simmer for 5 minutes.
8Divide evenly into casserole dish.
9Top with cracker crumbs and bake at 350 for 20 minutes.