Recipe courtesy of Pam's Midwest Kitchen Korner
1 (12 - 16 ounces) bag egg noodles
1 tablespoon cooking oil
8 ounces beef top sirloin, thinly sliced across the grain
1 (14.5 ounces) can beef broth
Salt and pepper, to taste (I use Montreal Steak Seasoning)
Cook noodles according to package directions, set aside.
Meanwhile, in a large skillet, heat oil over medium-high heat.
Add meat, cook until no longer pink.
Add cooked noodles, and broth, combining well.
Season with salt and pepper.