Description

This comforting Beef and Noodles recipe combines tender ground beef, creamy mushroom sauce, and perfectly cooked egg noodles to create a hearty and flavorful dish perfect for any weeknight dinner. The rich, cheesy sauce with hints of garlic, onion, and spices coats the noodles beautifully, making it a satisfying and delicious meal that everyone will love.

Ingredients

Scale

Sauce Ingredients

2 ½ cups beef broth
1 chicken bouillon cube
1 teaspoon soy sauce (can substitute Worcestershire sauce)
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon mustard powder
½ teaspoon dried thyme
½ cup heavy cream (can substitute half and half or milk)
1 (10.5 oz.) can cream of mushroom soup

Beef and Aromatics

1 lb. ground beef
Salt and pepper, to taste
1 small onion, diced
3 cloves garlic, minced

Noodles and Finishing

½ lb. egg noodles (uncooked)
3 tablespoons butter
3 tablespoons flour
2 cups shredded cheddar cheese

Instructions

Prepare the sauce mixture: In a large measuring cup with a spout, combine the beef broth, chicken bouillon cube, soy sauce, onion powder, garlic powder, mustard powder, dried thyme, and heavy cream. Set aside. Measure out all other ingredients before beginning cooking.
Cook the ground beef and onions: Lightly season the ground beef with salt and pepper. Heat a deep 12-inch skillet over medium-high heat. Add the ground beef and diced onions. Cook for 7 to 10 minutes, stirring occasionally and breaking up the meat with a spatula, until the beef is browned and cooked through. Drain excess grease and transfer beef to a plate.
Boil the noodles: While preparing the sauce, bring a large pot of salted water to a boil for the noodles. Cook the egg noodles according to the package instructions until al dente, then drain and set aside.
Make the roux: In the same skillet used for the beef, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the flour and cook for 1 to 2 minutes, stirring constantly, until the flour loses its raw smell and begins to brown slightly.
Add the sauce mixture and simmer: Gradually add the prepared sauce mixture in small splashes to the roux, stirring continuously to prevent lumps. Bring the sauce to a boil, then reduce heat to a simmer. Stir in the can of cream of mushroom soup and let the sauce simmer uncovered for 10 minutes to thicken and develop flavor.
Incorporate cheese and beef: Reduce the heat to low. Stir in the shredded cheddar cheese until fully melted and incorporated into the sauce. Return the cooked ground beef and onions to the skillet and mix well.
Combine noodles and serve: Add the drained noodles to the skillet and gently stir until everything is well combined and coated with the creamy sauce. The sauce will thicken more as it stands. Serve hot and enjoy!

Notes

If heavy cream is unavailable, half and half or milk can be used but the sauce will be slightly less rich.
Drain excess grease thoroughly from cooked ground beef to avoid a greasy sauce.
Cooking the noodles al dente prevents them from becoming mushy when mixed with the sauce.
This dish is best served immediately but can be reheated with a splash of broth or milk to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: beef and noodles, creamy beef noodles, comfort food, cheesy beef pasta, ground beef dinner