Cut meat into bite size pieces. In Dutch oven heat olive oil. Add in meat and garlic. Cook over medium high heat, stirring occasionally, until meat is brown (10 to 12 minutes). Add broth, water pepper, onion powder, soup mix, and pasta. Reduce heat simmer, stirring occasionally for 10 to 15 minutes until noodles are done (15 to 20 minutes). Combine corn starch and half and half. Stir into beef noodle mixture and simmer until slightly thickened. Remove from heat and let stand 5 minutes before serving.

Note: Depending on the thickness of the pasta you may have to add more liquid from time to time. Do not let the pan to become completely dry or it will burn the pasta.

Serving suggestion: Thawed frozen peas may be added a few minutes before half and half. Hamburger or ground turkey may be used in place of stew meat.