Beef Noodle Soup

1 pound cubed beef stew meat

1 cup chopped onion

1 cup chopped celery

1/4 cup beef bouillon granules

1/4 teaspoon dried parsley

1 pinch ground black pepper

1 cup chopped carrots

5 3/4 cups water

2 1/2 cups Frozen egg noodles

1 In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is  browned on all sides. 2 Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.