3 lb. beef stew meat
1/2 bag or 4-5 carrots, sliced
1 pkg. fresh mushrooms
1 tbsp. onion flakes or 1 tsp. onion salt
1 tbsp. Worcestershire sauce
Sauce:
1 tsp. garlic salt
1 tbsp. light syrup or brown sugar
1/2 stick butter
1 pkg. (12 oz.) noodles
Salt & pepper to taste

Melt 1/2 stick butter in Dutch oven pan, brown meat until very brown. Add onion flakes or onion salt, Worcestershire sauce, syrup or brown sugar. Salt and pepper. Mix well. Add enough water to cover meat. Cook 2-3 hours until meat is tender.

30 minutes before serving put sliced carrots in cook until done. Test in about 10-15 minutes. Put mushrooms in cook about 10 minutes. Add noodles last, uncooked to beef stew. Make sure there is enough liquid in the meat that the noodles can cook. Stir often to keep from sticking to pan. Serve with a tossed salad or fruit salad and French bread.