Classic Beef and Noodles

Ingredients:
1.5 Pound Beef Roast cut into 1 inch pieces
1 T Butter
1/2 Onion diced
3 cups beef broth
1 t Dried Parsley
1/2 t Dried Thyme
Salt and Pepper to taste
1 T Cornstarch
1/4 cup Cold Water
12 oz Extra Wide Egg Noodles

Instructions:
Heat a large skillet over medium heat. Add in the butter, and onion, and sauté until the onion is translucent (3-4 minutes). Add in the beef, and brown the beef in the skillet, with the onions (8-10 minutes) over medium heat. Then pour 2 cups of the beef broth, into the skillet, and add in the seasoning. Stir to combine, and bring the mixture to a boil. Reduce the heat, cover and simmer for 20-30 minutes, until the beef is tender. Watch closely, and slowly add in the last cup of the beef broth, as the broth starts to cook off. Mix the cornstarch into the ¼ cup cold water in a separate bowl. Stir this mixture, into the skillet mixture, and allow this to cook for 10 minutes, stirring occasionally, or until the sauce has thickened. While the sauce is thickening, cook the egg noodles in a separate pot, based on the package instructions. Serve the beef mixture, over the egg noodles, and enjoy!

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