Ingredients

• 1 cup leftover or canned beef gravy
• 8 oz medium butter noodles, cooked
• 1 cup low sodium beef stock and drained
• 1 tablespoon cornstarch mixed with 1 tablespoon butter
• 1 tablespoon water
• 1/4 cup chopped parsley
• 2-3 slices leftover pot roast, cut in strips
• Salt and pepper
• Leftover roasted carrots and potatoes, diced 2/3 cup frozen peas

Instructions

1. Warm gravy with stock in medium saucepan over medium high heat. Thicken with cornstarch mixture if necessary. Bring to a simmer. Stir in beef, carrots, potatoes and peas. Toss noodles with butter and parsley. Top noodles with beef stew.