1. Season a half cup or so of flour with salt, pepper and garlic powder and dredge the meat in that.
2. Put meat in crockpot along with carrots, celery, onion, and bullion cubes. Put in enough water to cover the ingredients.
Cook on low for about 8 hours or until meat is tender.
3. Prepare egg noodles according to package directions.
4. Thicken goulash with a little flour in the last half hour or so (I use Wondra).