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Beef and Noodles

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!

How to Make It

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

Cook the ground beef and onions over medium-high heat. Drain grease. Add salt/pepper and garlic and cook for 1-2 minutes. Remove and set aside.

Melt butter over medium heat and 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 beef broth, chicken bouillon, soy sauce, and seasonings in splashes. Whisk to incorporate and allow it to bubble gently as you add it. Let it bubble and reduce while the egg noodles cook. Mix in the cream and cream of mushroom soup.

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.
  • 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.

Try These Next

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Beef and egg noodles in a creamy brown gravy sauce.

Beef and Noodles

4.98 from 46 ratings
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

  • 1 lb. ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • Salt/Pepper
  • 1/2 lb. egg noodles

Sauce

  • 2 ½ cups beef broth
  • 1 chicken bouillon cube or 1 tsp better than bouillon
  • 1 teaspoon soy sauce, can sub Worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon mustard powder
  • ½ teaspoon dried thyme
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • ½ cup heavy cream, can sub milk
  • 1 (10.5 oz.) can cream of mushroom soup
  • 2 cups cheddar cheese, shredded

Instructions

  • Prep Work: Combine beef broth, chicken bouillon, soy sauce, onion powder, garlic powder, mustard powder, and thyme. Set aside.
  • Cook the Beef and Onions: Cook the ground beef and onions over medium-high heat until browned and cooked through. Drain grease. Add minced garlic and season lightly with salt (if desired) and pepper. Cook for 1-2 minutes. Remove meat and set aside on a plate.
  • Begin Boiling Pasta Water: Begin boiling salted water for the egg noodles and cook the noodles according to package instructions once the boil is reached, then drain.
  • Make the Roux: Melt butter over medium heat in the same pan that you cooked the meat in. Sprinkle in the flour and whisk for 2 minutes or until you can no longer smell flour and it begins to brown
  • Add the Beef Broth mixture: Add about ½ cup of the beef broth mixture and let it come to a gentle boil. Add the remaining broth in splashes, stirring continuously. Do this slowly to keep the mixture nice and thick. Let it boil gently and reduce while the pasta boils, about 10 minutes.
  • Stir in the cream and cream of mushroom soup.
  • Reduce heat to low. Stir in the cheese, then add the beef back.
  • Add the cooked noodles and stir to combine. Note: If you like saucier pasta, you don’t have to add in all of the noodles.
  • Sauce will continue to thicken upon standing. Serve!

Notes

  • 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.
  • 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.

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

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118 comments on “Beef and Noodles”

  1. I thought I made a pretty good beefy noodle from scratch – then I tried this! WOW! This is by far, the best I have ever had. Thank you for sharing!

  2. Just made this recipe and turned out delicious!  Thank you for another great recipe!

  3. Made this for the first time and loved it. Only things a little different I did were using milk instead of cream, cream of chicken instead of mushroom, and I did 1 cup cheddar and 1 cup mozzarella. I absolutely loved it! Definitely saving this and making it again. 

    This goes amazing with corn in case anyone wanted to give that a try. 

  4. 2 questions. Would regular pasta work in this recipe? My husband isn’t a fan of egg noodles. Second question is if I were to use a full box of pasta would there be enough sauce according to the regular recipe or should I double the sauce? We like a higher pasta to meat ratio. Thank you!

    • Hi Nicole, you can use regular pasta for this, yes! As for the sauce, I might suggest cooking a pound of pasta and incorporating it into the sauce until your desired ratio is obtained. You might want to add just under a pound, but this does make a sufficient amount of sauce so if you like less sauce, you’ll be fine to not double that part of the recipe.

  5. I know this a weird question but can I use mozzarella instead of cheddar?

    • Hi Deb! I haven’t tried it but this is a pretty forgiving recipe and I think that would be fine! It has a more mild flavor but that’s no problem!

  6. What other soup can I use?  I hate Mushrooms   I wa going to use cream of chicken but i dont know how that will taste. 

  7. When do you add the heavy cream? The recipe doesn’t say. Kinda irritating. I wasted my cream. 

  8. My family loves this!  Thank you!

  9. Can I leave out the dry mustard? 

  10. I did not have soy sauce but the recipe was great without it!

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