Leftover Pot Roast Stroganoff

Ingredients:

• Left over pot roast (at least 2 cups)- shredded or sliced
• Egg noodles or pasta of your choice (about 10 to 12 ounces)
• 1 can cream of mushroom soup
• 1 cup beef broth
• 1/2 cup light sour cream or plain yogurt
• Worcestershire suace to taste
• fresh ground pepper to taste
• optional - 1 cup frozen peas, sautéd mushrooms

Directions:

Cook pasta according to package directions. To a pot, add beef broth, cream of mushroom, leftover pot roast along with any vegetables remaining and bring to a slow boil, add peas or cooked mushroom, Worcestershire sauce, and pepper. Once the mixture is heated through, remove from heat and add sour cream. You can either serve over pasta, or mix pasta in and broil for 5 minutes.