- 2 quarts beef broth from Pot-au-Feu, or another flavorful homemade stock
- 1/4 pound fine egg noodles
- Freshly ground pepper
Strain the broth into a saucepan and bring to a boil. Season with salt. Add the noodles and cook, stirring occasionally, until tender, about 4 minutes. Season with pepper, ladle into soup plates and serve.