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5.0 from 513 votes

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 Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 people
Calories: 460 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  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 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.
  3. As you continue with the following steps, bring a large pot of salted water to a boil.
  4. 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.
  5. 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.
  6. Cook the noodles to al dente according to package instructions. Drain once cooked.
  7. Reduce heat to low. Stir in the cheese until incorporated, then add the beef back.
  8. Add the cooked noodles and stir to combine. The sauce will continue to thicken upon standing. Serve!

Notes

  • Pro Tips:
  • The Nutritional Information is an estimate and is per serving. There are 6 servings in this recipe. 
  • 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!

Nutrition Information

Calories 460kcal (23%) Carbohydrates 16g (5%) Protein 30g (60%) Fat 30g (46%) Saturated Fat 18g (90%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 140mg (47%) Sodium 774mg (32%) Potassium 431mg (12%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 856IU (17%) Vitamin C 2mg (2%) Calcium 315mg (32%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 460

% Daily Value*

Calories 460kcal 23%
Carbohydrates 16g 5%
Protein 30g 60%
Fat 30g 46%
Saturated Fat 18g 90%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 140mg 47%
Sodium 774mg 32%
Potassium 431mg 9%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 856IU 17%
Vitamin C 2mg 2%
Calcium 315mg 32%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.