In a large pot, heat the oil over medium-high heat. Add the beef and cook until browned on all sides.
Add the beef broth, water, carrots, celery, mushrooms, onion, garlic, salt, and pepper to the pot. Bring to a boil.
Reduce the heat to low and simmer for 1 hour.
Add the egg noodles to the pot and simmer for an additional 15 minutes, or until the noodles are tender.
Serve the soup hot.
Optional additions: You can add additional vegetables to the soup, such as bell peppers or green beans. You can also try adding a bay leaf or some fresh herbs, such as parsley or thyme, for added flavor.Beef Noodle Soup
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