1 pound ground beef 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrots 7 cups water 1 envelope au jus mix 2 tablespoons beef bouillon granules 2 bay leaves 1/8 teaspoon black pepper 1 1/2 cup uncooked egg noodles
Cook beef, onion, celery, and carrot over med heat until meat is no longer pink and veggies are tender. Drain.
Add water, au jus mix, bouillon, bay leaves and pepper. Bring to boil. Stir in the noodles. Boil, uncovered, for 15 minutes or until noodles are tender. Stir occasionally. Discard bay leaves before serving.