beef with gravy, cream, and noodles

a three pound pot roast makes a lot of meat for two people. after eating leftovers for lunch a couple times, we were both getting bored with the same meal, and were struggling to think of good ways to use up the leftovers. until i thought about beef stroganoff and how good the leftover pot roast and gravy would be over egg noodles. add a healthy dash of cream and we had a great meal to use up the last of our roast and gravy. jason preferred this to the pot roast!

beef with gravy, cream, and noodles
20 minutes, serves 4 adults

12 ounce package egg noodles
about 2 cups leftover pot roast sauce
about 1 pound leftover pot roast
1/2 cup heavy cream

1. cook the egg noodles according to the package directions. drain, toss with a little butter or olive oil to keep the noodles from sticking together, cover to keep warm, and set aside.
2. while the noodles are cooking, place the pot roast sauce in a medium saute or sauce pan over medium low heat. if you prefer, use an immersion blender to smooth the sauce.
3. cut the beef into bite size pieces and add to the sauce. 
4. turn the heat up to medium high heat and bring the sauce to a simmer. add one quarter to one half cup of heavy cream and bring to a simmer. taste and season with salt and pepper.
5. spoon the beef and sauce mixture over the egg noodles to serve.