Beef Noodle Soup

1 pound beef stew meat (cubed)
Onion powder
Seasoned salt
Pepper
Celery salt
16 oz bag frozen mixed vegetables
3 tsp beef bouillon granules (or 3 cubes)
1 tsp parsley
3 14.5 oz cans beef broth
1 c water
8 oz bag egg noodles

Before cubing the stew meat sprinkle onion powder, seasoned salt, pepper, and celery salt onto meat and use a meat pounder gently on the one side to season the meat. After cubing the meat put in a large saucepan (big enough to cook the soup in), lightly sprinkle the same seasonings over the meat one last time and cook until browned. Pour in the mixed vegetables, bouillon, parsley, beef broth, and water; stir and bring to a boil. Reduce heat to low and simmer for about an hour and a half altogether. In the last 15-20 minutes of simmering add in the egg noodles.