INGREDIENTS
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Yield: 8-10 servings
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2 lb. beef roast
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1 can (14 oz.) reduced-sodium beef broth
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1 envelope (from a 2.2 oz. box) beefy onion soup mix
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1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
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3-4 cloves garlic, minced
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10 cups of water, more if desired
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1 pkg. (24 oz.) frozen home-style egg noodles
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Salt and pepper, to taste