Ground Beef Noodle Soup

1 1/2 pounds lean ground beef
1/2 cup each chopped onion, carrots, celery
7 cups water
1 envelope au jus mix
2 tablespoons beef bouillon granules
2 bay leaves
1/8 teaspoon pepper
1 1/2 cups uncooked egg noodles

In a large saucepan, cook the beef, onion, celery and carrot over medium heat until meat is no longer pink; drain.

Add the water, au jus mix, bouillon, bay leaves, and pepper; bring to a boil. Stir in the noodles. Return to a boil. Cook, uncovered for 15 minutes or until noodles are tender, stirring occasionally. Discard bay leaves.