In a medium bowl, combine the beefy onion soup mix, 1 can beef broth, minced garlic, and cream of celery or mushroom soup. Stir until smooth and well combined.
Place the beef roast in the slow cooker and pour the soup mixture over the top, making sure the roast is coated evenly.
Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender.
Remove the roast and shred it into bite-sized pieces using two forks. Return the shredded beef to the slow cooker.
Add 3 cups of additional beef broth and stir to combine. Cover and cook on low for 3 hours or high for 1 hour to allow the flavors to meld.
Prepare the egg noodles according to package instructions.
Add the cooked noodles to the slow cooker and toss gently to combine with the beef and sauce.
Cover and simmer on low for 1 more hour to let the noodles absorb the flavors.
Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished if desired.
Enjoy!
