4 c. leftover beef roast, cut into small pieces
2 tbsp. canola oil
1 tbsp. butter
2 c. fresh mushrooms
1 large onion, chopped
2 1/2 tbsp. flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 can chicken broth
1 small can evaporated milk
2 beef bouillon cubes (or 3 tbsp. juice from roast)
1/2 tsp. celery seed
1 tbsp. chopped parsley or celery leaves (fresh or dried)
salt and pepper to taste
2 c. sour cream
1 large pkg. small-size egg noodles

In a dutch oven or deep large skillet, heat oil and butter, add mushrooms and onion and sauté 2-3 minutes. Mix flour and dry ingredients; sprinkle over meat and toss to coat meat. Add meat, chicken broth, beef bouillon cubes, celery seed, parsley (or celery leaves). Cook until it bubbles good; add evaporated milk, stirring well. Turn off and cover. Cook egg noodles as directed on package; drain. Gently fold sour cream into meat mixture. Serve immediately after adding the sour cream. Spoon onto egg noodles and serve with salad or vegetable and roll.