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
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.
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.
Reduce heat to low. Stir in the cheese and add the ground beef back.
Add the cooked/drained egg noodles and stir to incorporate. Sauce will continue to thicken upon standing. Serve!
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!)
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.
Try These Next
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Beef and Noodles
Ingredients
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 the olive oil in 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
- 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.
Can I use chicken broth if I don’t have beef broth around
Hi Ashley! Yes, you definitely can! 🙂
This was a huge winner in my family! My non-foodie husband got 4 helpings and my teenage son actually complimented me on dinner, calling it amazing! 😀 Thank you for another hit. You’re about the only food blogger I use anymore!
Thanks so much Heather, I’m so happy you’re enjoying the recipes!❤️ I’m so happy your husband and teenager threw you a compliment, isn’t that the best!? Thank you for taking the time to leave a review!
I gave a 5 star simply because it was delicious and my family loved it. To make it a 6+ star, add a couple cloves of garlic (that is if you love garlic as we do) to the three called for in the recipe.
Thanks so much for the great review Mike, I’m happy to hear you and the family loved it!❤️
OMG, wonderful recipe. I used ground elk. All the spices blended beautifully. Great dinner dish. Thank you,
You’re very welcome Laurie! I bet it was delicious with ground elk😋. Thanks so much for taking the time to comment!
Can u use 1/2 pound hamburger, do you cut recipe in 1/2?
You could, or you can make it as-is and have noodles with less beef! ❤️
This Beef and Noodles is the ABSOLUTE BEST!!!! Stephanie, we love ALL of your recipes!!
Thanks so very much for sharing them with us!!
I’m so happy to hear that! Thanks so much for your support and for taking the time to leave a review!❤️❤️❤️
Loved this recipe! Easy, creamy and delicious!
I’m so happy to hear that Aimee! I’ve been relying on this one a lot recently since my schedule has been crazy! Thanks so much for taking the time to leave a review!❤️
Lovely, creamy! Kids loved it!
I’m so happy the kids approved!😍 Thanks so much for taking the time to leave a comment and review Cierra!❤️
This was easy and perfect! I didn’t have a can of soup, so I made your homemade version….I’ll never buy can condensed soup again!!!
Hey Leslie! I am sooo happy that you enjoyed it and made the homemade canned soup too!! SUCH great news, I really appreciate the review too, thank you so much! -Stephanie
This was so easy and the family loved it! I left out the onions and used your homemade cream of mushroom soup recipe. I think the homemade soup adds so much flavor. Thanks for the recipe!
I’m sooo happy that you were able to make this with my homemade cream of mushroom soup, that definitely takes any recipe up a notch! So glad that you enjoyed it and thank you so much for taking the time to leave a review!! -Stephanie