Thanks for all the variations! I don't recall onions, but will give that a try too. I'll figure out how to lower the sodium content and see what happens!

To lower the sodium, get the low sodium gravy mix and switch to potassium chloride salt instead of sodium chloride. (you should be able to find it under the name No Salt in the same grocery area as your herbs and spices) I love the stuff and DH has never been able to tell the difference.

Home made gravy/sauce is so simple made from a fast rue I can't imagine buying a mix or using canned. The only thing I do use from a jar is rye bread caramel. It makes the grave deep brown when I want dark gravy. Adds no taste to it just a deep brown color.

Boil egg noodles to just about done. Add small amount of heavy cream to hot drained pasta with butter in the hot pot. Heat and stir until milk liquid has evaporated. Noodles will be coated. Add salt and pepper.
Cover noodles with roast beef in dark gravy or light gravy. Light gravy being made with sour cream or cream cheese added to the rue gravy. I always use chicken or beef stock to liquify the rue.

My grandma used to make it, but only different. she would brown a meat like London broil, in little 1" cubes. Make a plain beef gravy and serve it over egg noodles. Yum!