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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! Cream of chicken soup can also be used!

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.
  • 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.

Try These Next

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Beef and egg noodles in a creamy brown gravy sauce.

Beef and Noodles

4.96 from 68 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, uncooked

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.
  • 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
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180 comments on “Beef and Noodles”

  1. This was pretty easy, a good Wednesday night meal that works for leftovers for lunch. 

  2. This was really good! I did make a couple of changes. We don’t like cream of mushroom so I used cream of chicken. I also didn’t have chicken bouillon or better than bouillon but I did have beef better than bouillon. It was so good! Even my picky son liked it!

  3. I have an open package of egg noodles. About how many cups is required?

  4. Can I use whole milk instead of heavy cream?

  5. Turned out great!! 

  6. This is easy and amazing. Very hearty. 

  7. Absolutely delicious!
    Can I double the recipe and freeze?

  8. I love to try new recipes, usually with mixed results and with comments from my husband who just says it’s “OK”. However, I tried this recipe last night, and his comment was “This is really good! How did that happen?” He even said we should serve it when we have friends in for game night. I did use Costco”s “Country Egg Pasta” noodles and it was perfect in this recipe…just took a little longer to cook. As suggested, I also sauteed about 4 oz. of freshly sliced mushrooms and added them at the end. Thanks for a great recipe!

    • I am soo happy to hear that this was a hit Mary!! I think this would be a wonderful recipe for game night! I love that you added mushrooms, yum!!! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

  9. Holy moly this is so good! Such amazing flavors. Will be making this more often! 

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