Beef Noodle Soup

1 pound cubed beef stew meat

1 cup chopped onion

1 cup chopped celery

¼ cup beef bouillon granules

¼ teaspoon dried parsley

1 pinch ground black pepper

1 cup chopped carrots

5 ¾ cups water

2 ½ cups frozen egg noodles

In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.

Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.