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Beef and egg noodles in a creamy brown gravy sauce.
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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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 6 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

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