Ground Sirloin Stew with Dill Rice Noodles

I modified this recipe from Rachael Ray magazine.
ingredients:
salt and pepper
1 lb. rice noodles (I use Tinkyada fettucinni, broken into pieces)
1 T extra virgin olive oil
2 lbs. ground meat (beef, buffalo, or turkey)
1 large yellow onion, chopped
2 carrots, peeled and chopped
4 ribs of celery, chopped
1 bay leaf
3 T gfcf butter (ghee or earth balance spread)
2 T white rice flour
2 c organic vegetable broth
2 t gfcf worcestershire sauce (Lea and Perrins)
10 oz. frozen peas, thawed
1/4 c chopped fresh dill
In a large, deep skillet, heat the olive oil on medium to medium-high heat. Add the meat, season with salt and pepper and cook until browned, about 5 minutes. Add the yellow onion, carrots, celery and bay leaf, season with salt and pepper and cook un til vegetables are crisp tender, about 5 minutes. Keep warm. In a medium saucepan, melt 2 T butter. Whisk in the flour and cook 1 minute, stirring constantly. Whisk in the broth and worcestershire sauce and cook until thickened, about 2 minutes. Stir sauce into beef mixture, then stir in peas. Season with salt and pepper, lower heat and simmer. Toss cooked noodles with 1 T butter and chopped dill. Serve stew over noodles.