Beef Noodle Soup

Beef Noodle Soup 2 teaspoons butter 1 medium yellow onion finely diced 3 inch carrots halved lengthwise, peeled and sliced into 1/2 pieces 3 inch stalks of celery sliced into 1/2 pieces 4 cups of leftover cooked beef cut into large chunks (such as pot roast) 6 cups of beef broth 8 ounces of egg noodles kosher salt and pepper 2 tablespoons chopped parsley Heat the butter over medium in a large stock pot. Add the onion and season with salt and pepper; cook for 3-5 minutes or until onion is translucent. Add the carrots and celery and cook for 3 more minutes. Pour the beef broth into the pot and bring it to a simmer. Add the beef to the pot and cook at a simmer for 15 minutes or until vegetables have softened. Add the noodles and bring to a boil. Boil for the time specified on your noodle packaging. Taste for seasoning and add additional salt and pepper as needed. Stir in the chopped parsley and serve.