Method

• Brown the Beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides.
  
  
• Add Broth and Seasonings: Pour in the beef broth, soy sauce, Worcestershire sauce, Creole seasoning, garlic powder, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is very tender and easily shreds with a fork.
  
  
• Cook the Noodles: About 15-20 minutes before the beef is done, cook the spaghetti or other noodles according to package directions until al dente. Drain the noodles and set aside.
  
  
• Add Shrimp: In the last 5 minutes of cooking the beef, add the peeled and deveined shrimp to the simmering broth. Cook until the shrimp are pink and cooked through.
  
  
• Assemble the Yakamein: Divide the cooked noodles among bowls. Ladle the hot broth with beef and shrimp over the noodles. Top each serving with two hard-boiled egg halves and a generous sprinkle of thinly sliced green onions.
  
  
• Serve: Serve the Yakamein hot, with hot sauce on the side for those who like extra spice.