3 1/2 to 4 lbs. top sirloin, cut in julienne strips
Butter for sauting beef
12 c. beef bouillon
3/4 c. soy sauce
12 tbsp. cornstarch
1 c. plus 1/3 c. water
4 c. celery, diagonally sliced
4 c. green pepper, cut in 1 inch squares
8 med. tomatoes, cut in eighths
2 lbs. Creamette egg noodles
1/2 c. softened butter

Slice beef across grain into very thin 1/2 inch long strips. Saute beef in butter until tender. Combine bouillon, soy sauce, and cornstarch blended with water. Cook, stirring constantly, until clear and thickened. Add beef, celery, and green pepper. Cook 10 to 15 minutes. Add tomatoes; simmer for additional 5 minutes. Prepare Creamette noodles according to quantity cooking directions. Drain. Toss with butter. Serve beef over noodles. Pass additional soy sauce. 25 to 30 servings.

Quantity Cooking Directions: Cook macaroni products in no large than 5 pound lots, allowing 1 gallon boiling water and 2 tablespoons salt per pound of Creamettes. Add Creamettes to rapidly boiling water. Boil 6 to 8 minutes, stirring occasionally, until tender. For baked dishes and salads, drain and chill in cold water for 5 minutes. For pour over sauces: Drain and rinse with hot water. Toss with softened or melted butter and serve at once.