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.
It is a delicious dish. I was pleased at just how easy it was to make. Highly recommended!!
I’m so happy you enjoyed it and found it easy to make Lisa!🩷 Thanks so much for the review!
This meal was delicious. My whole family loved it. Thank you so very much for this recipe. I added mushrooms and peas. This will be a regular at our house.
Mushrooms and peas are perfect additions, yummm! I’m so happy your whole family loved it, that’s the best! Thanks so much for taking the time to leave a review💗
This was so delicious!!! Recipe was easy to follow! Thanks so much for sharing!
It’s my pleasure Tracie, thanks so much for taking the time to leave a review!❤️
My family loved this meal! The homemade cream of mushroom soup takes it over the top. Will be making this on repeat.
That makes me so happy Caroline! I’m glad you used the homemade cream of mushroom soup. Really makes such a difference! Thanks again!❤️
Made this last night using leftover roast beef. I had enough broth to measure almost 4 cups. Boiled the pasta to just 3 minutes short of al dente and let it finish in the skillet. Excellent dish! I didn’t use the cream of mushroom soup though I had it. I’m trying to eat cleaner without processed soups so it’s not needed. I didn’t add cheese either. The blend of the ingredients in the sauce tasted fantastic. Will make this again the ground deer burger.
Nice work Olivia! I’m so happy this was such a hit! I bet it would taste great with venison. Thanks so much for the review!
So good! This is definitely a 5 star recipe as I could eat it every day.
I used gluten free flour and noodles. I also used dried minced onion instead of fresh. Still delicious!
I also used your recipe for the homemade cream of mushroom soup. This is potluck worthy! Thank you!
I’m soooo happy that you loved it Jerilyn!! That is great news, and I’m so glad that you made it work with gluten free ingredients, AND that you made my homemade condensed soup for it, nicely done!!!
OMG this beef and noodle recipe is to die for. My husband is such a picky eater. Makes it very difficult to find new recipes that he acually likes. He loved this recipe. Thank you so much for sharing your recipe. It is definitely going in my dinner rotation.
You’re very welcome Kristen, I’m so happy you guys liked it! Thanks so much for taking the time to leave a review!💖
I’ve been looking for a recipe like this and glad I finally found it! So easy and super tasty! I think next time I would use cream cheese instead of cheddar cheese. I really liked the taste of the sauce better before I added the cheese to it. That’s just a person preference, though, and I still rate it 5 stars!
Thanks for the great comments Sharon! I’m so happy you enjoyed it, thanks so much for the review!💖
This was excellent! I doubled the “sauce” since I love my noodle dishes extra creamy. This will be in my regular meal rotation!
I’m soo happy that you loved it Jennifer!! THANK YOU for the review!! ❤️
This was delicious to my family of 5. I didn’t have an onion or onion powder tonight, so I didn’t use that. And I used jarred minced garlic at 2.5 tablespoons. I used half and half and instead of cream of mushroom, I used canned golden mushroom soup. The salt content was perfect for me and my family, but if you are trying to lower your salt intake, I suggest adding .5-1 cup of water to my suggestions. But this will be added to our weekly dinner. Thank you for this recipe 🤎🫶🏽🙌🏾
You’re very welcome Nikkita, thanks for sharing your tweaks and for taking the time to leave a review!💗