A comforting and flavorful soup made with leftover beef, fresh vegetables, and tender noodles.
Heat the butter and olive oil in a large pot over medium heat.
Combining butter and olive oil prevents the butter from burning while adding flavor.
Add the chopped onion, celery, and mushrooms to the pot and sauté until softened.
Stir occasionally to ensure even cooking and prevent sticking.
Stir in the minced garlic and cook for an additional minute.
Adding garlic later prevents it from burning and becoming bitter.
Pour in the beef broth and Worcestershire sauce, and bring the mixture to a gentle boil.
Taste the broth and adjust seasoning before adding other ingredients.
Add the cooked beef and uncooked egg noodles to the pot.
Cut the beef into bite-sized pieces for even distribution in the soup.
Reduce the heat and simmer for 10-12 minutes, stirring occasionally, until the noodles are tender.
Stirring prevents the noodles from sticking to the bottom of the pot.
Season with salt and black pepper to taste, then serve hot.
Serve with a sprinkle of fresh parsley for added color and flavor.
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