Directions

1. 1

   Place the beef roast in a slow cooker or Dutch oven. Sprinkle the onion soup mix evenly over the meat and pour the beer around it. Cover and cook on low for 6-8 hours if using fresh roast, or until the meat is very tender. If using leftover cooked beef, heat it in the slow cooker with the beer and onion soup mix for 30 minutes. Once tender, remove the meat from the liquid, let it cool slightly, and shred it with two forks into bite-sized pieces. Return the shredded meat to the liquid.

2. 2

   Add the onion powder, garlic powder, and a pinch each of salt and black pepper to the shredded beef and braising liquid. Stir well to combine all seasonings evenly throughout the mixture.

3. 3

   Stir in one packet of beef stock bouillon and bring the mixture to a simmer over medium heat. Add the frozen egg noodles directly to the pot and stir gently to break them apart. Simmer uncovered for 8-10 minutes, stirring occasionally, until the noodles are nearly tender. As the noodles cook and absorb liquid, monitor the consistency; if the mixture becomes too thick, add warm water or dissolve the remaining beef stock packet in 1-2 cups of warm water and stir it in gradually until the desired saucy consistency is reached. Continue cooking until the noodles are fully tender but not mushy.

4. 4

   Taste and adjust seasoning with additional salt and pepper as needed. Serve the beef and noodle mixture warm in bowls or over creamy mashed potatoes for a traditional presentation.