Ground Beef Noodle Soup

1 ½ lb. ground beef

½ c. each chopped onion, celery and carrot

7 c. water

1 envelope au jus mix

2 Tbsp. beef bouillon granules

2 bay leaves

1/8 tsp. pepper

1 ½ c. uncooked egg noodles

In large saucepan or Dutch oven, cook beef, onion, celery and carrot over MEDIUM heat until meat is no longer pink and vegetables are tender; drain. Add water, au jus mix, bouillon, bay leaves and pepper; bring to boil. Stir in noodles. Boil, uncovered, for 15 minutes or until noodles are tender, stirring occasionally. Discard bay leaves before serving. Makes 8 servings (2 quarts).