Speedy Beef Stew with Noodles

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1 cup leftover or canned beef gravy

8 oz medium butter noodles, cooked

1 cup low sodium beef stock and drained

1 tablespoon cornstarch mixed with 1 tablespoon butter

1 tablespoon water

1/4 cup chopped parsley

2-3 slices leftover pot roast, cut in strips

Salt and pepper

Leftover roasted carrots and potatoes, diced 2/3 cup frozen peas