1 (8 oz.) pkg. elbow macaroni
1 sm. can peas and carrots
2 lbs. ground beef
1/2 c. chopped onions
2 c. sliced celery
1/2 stick butter
5 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 can condensed beef broth

Cook macaroni and drain, drain liquid from peas and carrots (retain liquid), and set aside. Combine vegetables with macaroni in greased baking dish. Shape beef into patty. Brown on both sides 5 minutes. Break into small chunks. Stir into vegetable mixture in baking dish. Saute onions and celery in butter until golden. Sprinkle in flour, salt, pepper and stir. Cook until bubbly. Combine beef broth with vegetable juices; add water to make 3 cups, stir into onions, cook until sauce thickens. Pour over meat and vegetables. Cover and bake one hour.