Description
A comforting and hearty Beef and Noodles recipe featuring tender ground beef simmered in a creamy mushroom sauce with cheddar cheese and perfectly cooked egg noodles. This classic dish combines savory seasonings with a rich sauce, making it an easy and satisfying meal for any day of the week.
Ingredients
Scale
Sauce 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 (10.5 oz.) can cream of mushroom soup
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups shredded cheddar cheese
Main Ingredients
- 1 lb. ground beef
- Salt and pepper, to taste
- 1 small onion, diced
- 3 cloves garlic, minced
- ½ lb. egg noodles (uncooked)
Instructions
- Prepare Sauce Mixture: 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 mixture aside for later use.
- Cook Ground Beef and Onions: 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 fully cooked. Drain excess grease, then transfer the beef and onions to a plate.
- Boil Water for Noodles: Bring a large pot of salted water to a boil to prepare for cooking the egg noodles.
- Make Roux with Butter and Flour: In the same skillet used for the meat, 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 until the raw flour smell disappears and the mixture begins to brown slightly, forming a roux.
- Add Sauce Mixture and Simmer: Gradually add the prepared sauce mixture to the roux in small splashes, stirring continuously to prevent lumps. Bring the sauce to a boil, then reduce heat to a simmer. Stir in the cream of mushroom soup and let the sauce simmer uncovered for 10 minutes to thicken and develop flavor.
- Cook Egg Noodles: Add the egg noodles to the boiling salted water and cook according to package instructions until al dente. Drain the noodles well once cooked.
- Incorporate Cheese and Beef: Reduce heat to low under the sauce. Stir in the shredded cheddar cheese until completely melted and incorporated. Return the cooked ground beef and onions to the sauce and mix well.
- Combine Noodles and Sauce: Add the drained noodles to the skillet, stirring gently to coat the noodles evenly with the creamy beef and cheese sauce. The sauce will continue to thicken as it stands. Serve warm and enjoy!
Notes
- The beef broth and bouillon give the sauce a deep, rich flavor. Using low-sodium broth can help control saltiness.
- You can substitute soy sauce with Worcestershire sauce for a different umami profile.
- Heavy cream makes the sauce rich and creamy, but half and half or milk can be used for a lighter version.
- Cooking noodles al dente ensures they do not become mushy when mixed into the sauce.
- Feel free to add vegetables such as peas or mushrooms for added texture and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: beef and noodles, creamy beef noodles, ground beef recipe, comfort food, cheddar cheese beef noodles
