8 Oz.	Egg noodles	Cooked & drained
3	Eggs	Beaten
1	Cup	Sour cream
1/2	Tsp.	Salt
1/4	Tsp.	Paprika
1/4	Tsp.	Garlic powder
1/4	Tsp.	White pepper
6	Tbsp.	Butter, melted
2	Tbsp.	Butter (not melted)
1/4	Cup	Onion, chopped
1	Cup	Celery, chopped
1	Can	Cream of Mushroom soup
1	Can	Consomme soup
2	Tbsp.	Chives, chopped
1/4	Tsp.	Rosemary
1/2	Cup	Roast Beef, sliced
2	Tbsp.	Sherry
1/8	Tsp.	Pepper
1	Dash	Tobasco

Combine eggs, sour cream, salt, paprika, garlic, pepper and melted butter with cooked noodles. Pour into a greased 9" pan. Place that pan into another pan that has hot water about 3/4 of the way up. Bake at 350° for one hour. Cut into squares and place on a serving platter. While noodle mixture is cooking - prepare beef sauce by sauteing the onion and celery in the 2 tablespoons of butter. Stir in the soup, consumme, chives, rosemary, sherry, pepper and tabasco. Simmer for 10 minutes. Stir in beef and heat through. Pour sauce over the noodles and serve while hot.