In a large skillet over medium heat, brown steak strips. Add beef broth, cover and simmer for 20 minutes until meat is tender. Add green pepper, celery and water chestnuts and simmer 5 minutes longer. Meanwhile, cook wide egg noodles until "al dente", about 6-8 minutes. In a small bowl, whisk together teriyaki sauce and cornstarch, add to meat mixture and cook stirring constantly until mixture has thickened. Serve meat and pepper sauce over cooked noodles.

Recipe Courtesy of Dakota Growers Pasta.