Beef and Noodles

Beef and egg noodles in a creamy brown gravy sauce.

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Calories: 460kcal

Author: Stephanie

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

US Customary - Metric

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 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

Pro Tips:

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.
📘 Find this recipe on page 143 of my 2nd cookbook, Let’s Eat!

The Nutritional Information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition