Beef and Noodles is an easy recipe that can be made with ground beef or beef tips in a creamy brown gravy with cream of mushroom soup and egg noodles.  You’ll love this quick and easy skillet meal.

Beef and Noodles in a creamy gravy sauce on a white plate with a fork in the back.

Beef and Noodles

Nothing beats the flavor of a creamy, homemade brown gravy with any kind of beef and savory egg noodles. This is a meal that my whole family absolutely loves, comfort food at it’s best.

I couldn’t resist adding in cream of mushroom soup – feel free to give my homemade version a try! Cream of chicken soup can also be used!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Season the beef with salt/pepper. Cook the ground beef and onions over medium-high heat. Drain grease. Remove and set aside.

Melt butter over medium heat and add the garlic, then whisk in flour. Cook for 1-2 minutes, until raw flour smell is gone and it begins to brown.

Cooked ground beef in a pot next to a pot of roux to make sauce.

Add the sauce mixture in splashes. Bring to a boil, then reduce to a simmer. Stir in the cream of mushroom soup and simmer and reduce while the egg noodles cook. 

Adding beef broth and cream to roux to make a creamy beef sauce.

Reduce heat to low. Stir in the cheese and add the ground beef back.

Adding cheese and ground beef to a creamy gravy sauce for ground beef and noodles.

Add the cooked/drained egg noodles and stir to incorporate. Sauce will continue to thicken upon standing. Serve!

Adding egg noodles to a creamy gravy sauce for ground beef and noodles.

Pro Tips

  • Different cuts of beef can be used for this recipe. Sirloin, Flank, Ribeye, Tenderloin are more tender cuts of meat that are better for cooking on the Stove Top.
  • Mushrooms make a nice addition to this meal, I prefer to sauté them in a separate pan and stir them in at the end.
  • Cream of chicken soup can be used instead of cream of mushroom if preferred!
  • Frozen vegetables can be added towards the end as well.
  • To control the sodium in this recipe, consider using low sodium broth/soy sauce. The bouillon can be omitted as well, (although it does add a great depth of flavor).
  • Shred the cheese from a block instead of using bagged shredded cheese. It melts and tastes much better.
  • Be sure to try my chicken and noodles recipe next!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (This meal does freeze well!)

A bowl filled with creamy Beef and Noodles with a fork.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
  • Pasta Strainer– This is the one I have and love.
  • Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.

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Beef and egg noodles in a creamy brown gravy sauce.

Beef and Noodles

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
4.97 from 160 ratings
Servings: 6 people
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Beef and Noodles is an easy recipe that can be made with ground beef or beef tips in a creamy brown gravy with cream of mushroom soup and egg noodles.

Ingredients

US Customary - Metric

Sauce

  • 2 ½ cups beef broth
  • 1 chicken bouillon cube,
  • 1 teaspoon soy sauce, can sub Worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon EACH: garlic powder, mustard powder, dried thyme
  • ½ cup heavy cream, can sub half and half or milk

Pasta

  • 1 lb. ground beef
  • Salt/Pepper
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/2 lb. egg noodles, uncooked. See notes.
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 (10.5 oz.) can cream of mushroom soup
  • 2 cups cheddar cheese, shredded

Instructions

  • Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  • Lightly season the ground beef with salt and pepper. Heat a deep 12-inch skillet over medium-high heat. Add the ground beef and the onions. Cook for 7 to 10 minutes, until evenly browned and cooked through. Use a spatula to break up the meat as it cooks. Drain grease and transfer to a plate.
  • As you continue with the following steps, bring a large pot of salted water to a boil.
  • Meanwhile, melt butter over medium heat in the same skillet used to cook the meat. Add the garlic and cook for 1 minute. Stir in the flour and cook for 1 to 2 minutes, until the raw flour smell is gone and it begins to brown.
  • Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Stir in the cream of mushroom soup. Simmer, uncovered, for 10 minutes.
  • Cook the noodles to al dente according to package instructions. Drain once cooked.
  • Reduce heat to low. Stir in the cheese until incorporated, then add the beef back.
  • Add the cooked noodles and stir to combine. The sauce will continue to thicken upon standing. Serve!

Notes

Pro Tips:
  • Pasta: This recipe makes a lot of sauce, up to 3/4 lb. egg noodles may be used for this recipe, I prefer extra saucy pasta!
  • Different cuts of beef can be used for this recipe. Sirloin, Flank, Ribeye, and Tenderloin are more tender cuts of meat that are better for cooking on the Stove Top.
  • Mushrooms make a nice addition to this meal, I prefer to sauté them in a separate pan and stir them in at the end.
  • Cream of chicken soup can be used instead of cream of mushroom if preferred!
  • Frozen vegetables can be added towards the end as well.
  • To control the sodium in this recipe, consider using low sodium broth/soy sauce. The bouillon can be omitted as well, (although it does add a great depth of flavor).
  • Shred the cheese from a block instead of using bagged shredded cheese. It melts and tastes much better.
The Nutritional Information is an estimate and is per serving. There are 6 servings in this recipe. 

Nutrition

Calories: 460kcal, Carbohydrates: 16g, Protein: 30g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 140mg, Sodium: 774mg, Potassium: 431mg, Fiber: 1g, Sugar: 1g, Vitamin A: 856IU, Vitamin C: 2mg, Calcium: 315mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie