Ingredients

2 ½ cups beef broth

1 chicken bouillon cube

1 teaspoon soy sauce (can substitute Worcestershire sauce)

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon mustard powder

½ teaspoon dried thyme

½ cup heavy cream (can substitute half and half or milk)

1 lb. ground beef

Salt and pepper, to taste

1 small onion, diced

3 cloves garlic, minced

½ lb. egg noodles (uncooked)

3 tablespoons butter

3 tablespoons flour

1 (10.5 oz.) can cream of mushroom soup

2 cups shredded cheddar cheese

Instructions

Step 1: Combine the beef broth, chicken bouillon cube, soy sauce, onion powder, garlic powder, mustard powder, dried thyme, and heavy cream in a large measuring cup with a spout. Set this sauce mixture aside and measure out the remaining ingredients before starting.

Step 2: Lightly season the ground beef with salt and pepper. Heat a deep 12-inch skillet over medium-high heat. Add the ground beef and diced onions. Cook for 7 to 10 minutes, breaking up the meat with a spatula, until evenly browned and cooked through. Drain the grease and transfer the cooked beef and onions to a plate.

Step 3: While cooking the beef, bring a large pot of salted water to a boil for the noodles.

Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the flour and cook for 1 to 2 minutes, stirring constantly until the raw flour smell disappears and the mixture begins to brown slightly.

Step 5: Gradually add the prepared sauce mixture in small splashes to the skillet, stirring continuously to prevent lumps. Bring the sauce to a boil, then reduce the heat to a simmer. Stir in the cream of mushroom soup and let the sauce simmer uncovered for 10 minutes.

Step 6: Cook the egg noodles in the boiling water according to package instructions until al dente. Drain the noodles once cooked.

Step 7: Reduce the heat to low. Stir the shredded cheddar cheese into the sauce until melted and fully incorporated. Add the browned beef and onions back into the skillet and mix well.

Step 8: Add the cooked noodles to the skillet and stir gently to combine everything evenly. The sauce will thicken further as it stands. Serve warm and enjoy!

Tips & Variations

For a lower-fat version, substitute heavy cream with half and half or whole milk.

Try adding sautéed mushrooms or bell peppers for extra flavor and texture.

Use Worcestershire sauce instead of soy sauce for a tangier sauce profile.

To make this dish gluten-free, replace regular flour with a gluten-free flour blend and use gluten-free egg noodles.

FAQs

Can I use other types of pasta instead of egg noodles?

Yes, wide pasta like pappardelle or even macaroni works well in this recipe. Just adjust cooking times according to the pasta type.

Is it possible to prepare this dish ahead of time?

Absolutely! This dish can be assembled and stored in the refrigerator before cooking the noodles. Cook and combine everything just before serving for best results.