Melt butter in a large soup pot on medium heat. Stir in meat cubes and fry until
browned, stirring frequently. This will take 5 to 8 minutes.
Add water and soup
base or salt, plus bay leaves and peppercorns; bring to a boil. Turn heat down to
a simmer; cook 1 hour.
Add carrots, onions and celery, plus marjoram, thyme and parsley; cook until
the vegetables are tender, about 45 minutes.
Bring a separate large pot of water to a boil during the last half hour of soup
cooking time. Cook the egg noodles according to package directions (usually 7 minutes
or so), and drain. Add the cooked noodles to the soup for the last 10 minutes of