If you wanted to make the sauce a little thinner in consistency, it would be a terrific soup!  You can use this same technique to make all sorts of meals from your leftover meats (even store-bought rotisserie chicken) and vegetables!!


  1. - 1 Tablespoon unsalted butter

  2. - 1 Tablespoon all-purpose flour

  3. - 1 cup water

  4. - 1/2 Tablespoon beef bouillon granules

  5. - 2 Tablespoons heavy cream

  6. - 1 1/2 - 3 ounces cooked wide egg noodles

  7. - 1 ounce (or so) shredded beef from Jazzed Up Packet Pot Roast

  8. - 1 ounce (or so) cooked carrots from Jazzed Up Packet Pot Roast

  9. - Black pepper, to taste

  10. - Sour Cream and Flat Leaf Parsley for garnishing, optional


Place the butter in a glass measuring cup.  Microwave 30 seconds, or until melted.  Stir and add the flour.  Stir again and place back in the microwave for 30 seconds.  Stir and microwave again for 30 seconds.  You’re looking for the flour smell to be gone - don’t let it go too long in the microwave, the butter can burn!

In a small saucepan, bring 1 cup of water to a boil.  Add the beef bouillon granules and once they have dissolved, add the heavy cream and stir to combine.  Slowly pour in the butter/flour mixture and cook, whisking until the sauce thickens.  Add the beef, carrots and black pepper.  Cook until heated through.  Taste and adjust any seasonings.  Serve with a small dollop of sour cream and chopped fresh parsley on top ... ENJOY!!!!!