For the broth: Place the beef bones in a large roasting pan and roast in the oven for 3 hours. Add the carrots, celery and onions, and roast 1 hour longer.
Mix the au jus powder with the granulated garlic and 1 teaspoon water to make a heavy paste. Coat the beef roast thoroughly. Cover the roast with foil and cook along with the bones for 1 hour. Remove the foil and cook 30 minutes longer. Allow to rest for 15 minutes.
Place the bones and roasted vegetables in a stockpot with the beef stock. Simmer for 1 hour. Strain the bones and vegetables and discard, and then return the liquid to the pot.
Cut the beef into 3/4-inch cubes. Add to the liquid and simmer for 30 minutes.
For the noodles: In a large mixing bowl, stir together the 3 cups of the flour and the salt.
In another bowl, combine 2/3 cup water, the eggs, yolks and oil. Mix, and then add to the dry ingredients.
Knead the dough until it is smooth and elastic, 8 to 10 minutes. Add the remaining 1/2 cup flour, as needed. Cover with a towel and let rest for 10 minutes. Divide the dough in half on a lightly floured surface. Roll each half into a 12-by-12-inch square, about 1/16 inch thick. Cut into 2- to 3-inch-long strips. Toss the noodles with some flour to separate.
Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper to taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Barbara Kehrer, Indy's Historic Steer-In, Indianapolis, IN