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 love your recipes. Makes me think of past family members.
Thanks so much for your support Tyler! Food can bring back so many memories!💗
Such a good recipe. I’m one to use recipes as a base to make dinner when I’m looking for inspiration. This recipe however is good as it is. Great job!
I’m so happy this is good as is Molly, thanks so much for the great comments and review!❤️
Made this for my family tonight everyone loved it.
Wahoooo! Nice work Charlotte, I’m so happy it was a hit with the family. Thanks so much for the great review!💗
This recipe worked out great. I liked it so much I purchased the cookbook I am always looking for flavorful easy recipe inspiration. I also appreciate how you don’t go overboard in the story telling and get straight to the recipe with great pictures, descriptions, lists. the way you create recipes is very considerate to the reader who is just wanting to cook something.
Hi Rose, thank you so much for your support in purchasing a cookbook! I’m so happy to hear that you are enjoying the recipes, thank you so much for taking the time to share these kind words. I do try to put the reader first, so thank you for that appreciation! 🙂
I made this tonight for a comfort food on a frigidy night and it was perfect!! Tastes amazing, will definitely make again!
Yayyyy, I’m getting all those cozy vibes! I’m so happy this kept you warm tonight Jorgia, thanks so much for the great review!😃
made for my wife’s dinner was good but the 1/2 teas of thyme over powered the dinner !!!! will make again and omit the thyme. added sautéed mushrooms very nice add in. followed recipe to the letter!!!
Hi William, seasonings are a very “to taste” thing but 1/2 teaspoon distributed throughout this entire dish shouldn’t be overpowering- this is something picky eaters love. But yes, I would recommend leaving out the thyme altogether and would consider that for future dishes that you make as well 🙂
Great recipe Hubby asked for seconds! Will certainly put this on rotation. Next time I’ll add a few more noodles to stretch it out a little more. Plenty of sauce – fabulous! Thanks. Judy
Yayyy! Thanks so much for the great comments and review Judy, I’m so happy it was such a hit💗. I make this pretty regularly since it’s so versatile and my picky daughter loves it
So good.
Thanks Trisha!💗
Any suggestions on how to omit the cream of anything entirely but still have that stroganoff flavor? Thanks!
Hi Lacy, I have a homemade Cream of Mushroom Soup recipe that you can make with this if you’d like to skip the can, or I have a Ground Beef Stroganoff recipe that you can try which doesn’t have a can at all 🙂 (I also have a more traditional Slow Cooker Beef Stroganoff recipe as well.)
Thanks for the tips!
So good! I used 16oz of rotini noodles (recipe makes a lot of sauce) and it was the perfect amount. I used the Worcestershire sauce instead of soy bc I love the flavor it brings to recipes, half and half instead of heavy cream as it’s what I had on hand (after cooking this I think the heavy cream would be too thick anyway). Also added a bag of frozen peas (steamed in microwave). Everyone loved it!
Thanks so much for the comments Amy, I’m so happy everyone loved it!💗