Beef and Egg Noodle Soup

Ingredients 

2-3 pounds beef roast

1 can (14 oz.) reduced-sodium beef broth

1 envelope (from a 2.2 oz. box) beefy onion soup mix

1 can (10.5-10.75 oz.) cream of mushroom soup, undiluted

3-4 cloves garlic, minced

6-8 cups beef broth (from bouillon) or water, more if desired

1 package (24 oz.) frozen home-style egg noodles

Salt and pepper, to taste

Directions

In a large bowl, combine the 1 can beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.

Place the roast in a 5-quart (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.

An hour before you eat, shred the beef and add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.