In stockpot, cook ground beef and onion until browned. Drain off grease. Add tomatoes, beef broth, bay leaves, salt, pepper, celery and mixed veggies. Bring to a boil; reduce heat, cover and simmer 30 minutes.
Add egg noodles, return to a boil. Reduce heat to a simmer and cook for about 20 minutes, stirring occasionally.
Time-saving Tip: If you want to cook the pasta separately to the al dente stage, you can. Then just stir the noodles in at the end when the veggies are tender and let simmer for 5 minutes or so before serving.