1 (2-3 lb.) beef roast
1 lg. onion, wedges
5 med. potatoes, chopped
5 carrots, chopped
1/2 c. celery, chopped
1 sm. rutabaga
Garlic powder
Salt & pepper
2 tsp. celery salt
Dash of soy sauce

NOODLES:

1 egg
2 tbsp. milk
1/2 tsp. salt
1 c. flour

Take a fry pan, dice the beef roast into 1 inch cubes. Put 3 tablespoons of oil in it then the beef and onions; brown with cover. In a large pot put all the vegetables and fill halfway up with water. Also put seasoning in with the meat and onions. Cover vegetables and turn on high until boiling, then reduce heat on low and add meat and onions when browned. Put hot water in the fry pan and boil for 2 minutes. Dump that into your soup. Cook on medium heat until done.

Noodles: Combine 1 egg, milk and salt; add enough sifted flour to make dough stiff, about 1 cup. Roll out very thin on floured surface; let sit 20 minutes. Roll up loosely; slice 1/4 inch wide; unroll. Spread out and let stand to dry about 2 hours. Then put into boiling soup and cook for 10 minutes. Makes 3 cups of cooked noodles. Eat and enjoy.