Begin by washing and peeling your vegetables. Chop the carrots, celery, and onion into small, even pieces for uniform cooking. Measure out your egg noodles and beef broth, setting them aside for quick access.

In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the ground beef and cook until it is thoroughly browned and no longer pink, about 6–8 minutes. Drain any excess fat.

Once the beef is browned, stir in the chopped onions, carrots, and celery. Sauté these vegetables for about 5 minutes, until they are softened and fragrant.

Pour in the beef broth and bring the mixture to a rolling boil, stirring to combine all the ingredients. Once boiling, add the egg noodles.

Reduce the heat to low and cover the pot. Let the soup simmer gently for 15-20 minutes, or until the noodles are tender but not overcooked. Stir occasionally.

After the noodles are cooked, taste your soup and add salt, pepper, and any additional seasonings you desire.