LEFT OVER ROAST BEEF or STEAK SOUP

1 medium onion cut into small strips

2 ribs celery, chopped

2 cups fresh sliced mushrooms

2 TBL butter

1 ½ pounds left over beef

64 oz beef stock

1 TBL Worcestershire

1 TBL steak sauce (optional)

Black pepper to taste

8oz egg noodles (uncooked)

Put everything in stock pot except noodles.  Bring to boil then drop to a simmer until veggies are nice and tender.  Add in noodles and bring back to boil until noodles are cooked.

CROCK POT VERSION: could also put everything but noodles in crock pot and cook all day.  Cook noodles and add when ready to serve.