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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
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