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.
I can’t tell you how much I love your recipes. I just made this last night and the only thing differtent is I threw some wine on the ground beef . This is so yummy. It was a hit here. Thank you!!!
Thanks so much for your support Alisha, you’re the best!💗 I’m so happy you’ve been enjoying the recipes!
We are doing a YouTube channel of kids cooking and we did your recipe! Turned out pretty good if I do say so myself! Check it out https://www.adabofcrazy.com/post/beef-noodles Thank you for the recipe.
Super cute video, I love it! 🙂
Do you think it still be good w penne pasta
Yes, that would work! 🙂
This was an very yummy, cheap, and fast meal for my whole family my kids loved it !
I’m so happy it was a hit with the family Crystyn, nice work! Thanks so much for taking the time to leave a review!💖
Made this tonight for dinner yumm my husband loved it.
Definitely going to be making again.
I’m so happy your husband loved it Linda! My daughter goes crazy for this one 😋 Thanks so much for the great review!
It’s kind of like homemade Hamburger Helper. Tasty and filling!
Exactly! Great for the kiddos too. Thanks so much for the excellent review I’m so happy it was a success!💖
Delicious and easy recipe! I made a few changes to prevent a trip to the store. I used Gillette pasta instead of egg noodles, worcestershire instead of soy sauce, and a bag of shredded Italian cheese mix. I also added a can of rotel for extra flavor. I absolutely love the versatility of this recipe!
Hi Courtney! I am so happy that you were able to make it your own based on what you had on hand, you’re right, this is a great base to get creative with! Thank you for taking the time to leave a review! 🙂 -Stephanie
Can this recipe be frozen?
Yes, you can freeze for up to 3 months. (This meal does freeze well!) -Storage instructions are always included in my blog posts! 🙂
This is such a delicious dish! Comfort food at its finest. The only change I made was to use ground turkey otherwise I followed the recipe exactly. A dollop of sour cream to top it off & I ate way too much but it was just so yummy😁 Thank you for this wonderful recipe!
You’re very welcome, thank you so much for the great comments and for taking the time to leave a review!💖 I’m so happy you enjoyed this cozy meal.
Perfect! This recipe is exactly the flavor and texture I was looking for. This will be my only beefy noodle recipe on file.
I’m so happy you’re so happy with this one, thanks so much for the great review!💖