2-1/2 cups Beef Broth
1 Tablespoon Worcestershire Sauce (addition)
1 Tablespoon Ketchup (additional)
2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste
1 teaspoon Kitchen Bouquet (optional)
1 pound Egg Noodles, Cooked To Al Dente And Drained
Minced Fresh Parsley.
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