This was always a favorite when I was little and Mom made it often.

1 lb. ground beef
1 12 oz. package broad egg noodles
1/2 onion diced
2 cloves of garlic, minced
2 sticks of celery, sliced at an angle
1 green pepper, cut into chunks
3/4 lb. mushrooms, sliced
soya sauce to taste
3 Tbsp. vegetable oil

Brown the ground beef and drain the fat. Set aside. Saute all the vegetables and mushrooms in the vegetable oil until they are tender but still crispy. Cook the broad egg noodles according to the instructions on the package in a large saucepan. Mix browned ground beef and sauted vegetables and mushrooms into the cooked noodles. Warm through and serve warm.