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. You’ll love this quick and easy skillet meal.
Beef and Noodles
Nothing beats the flavor of a creamy, homemade brown gravy with any kind of beef and savory egg noodles. This is a meal that my whole family absolutely loves, comfort food at it’s best.
I couldn’t resist adding in cream of mushroom soup – feel free to give my homemade version a try! Cream of chicken soup can also be used!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Cook the ground beef and onions over medium-high heat. Drain grease. Add salt/pepper and garlic and cook for 1-2 minutes. Remove and set aside.
Melt butter over medium heat and whisk in flour. Cook for 1-2 minutes, until raw flour smell is gone and it begins to brown.
Add the beef broth, chicken bouillon, soy sauce, and seasonings in splashes. Whisk to incorporate and allow it to bubble gently as you add it. Let it bubble and reduce while the egg noodles cook. Mix in the cream and cream of mushroom soup.
Reduce heat to low. Stir in the cheese and add the ground beef back.
Add the cooked/drained egg noodles and stir to incorporate. Sauce will continue to thicken upon standing. Serve!
Pro Tips
- Different cuts of beef can be used for this recipe. Sirloin, Flank, Ribeye, 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.
- Be sure to try my chicken and noodles recipe next!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (This meal does freeze well!)
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
- Pasta Strainer– This is the one I have and love.
- Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
Try These Next
- Chicken and Dumplings
- Beef Noodle Soup
- Mushroom Chicken
- One Pot Spaghetti
- Chicken and Gravy
- Tuscan Chicken Pasta
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![Beef and egg noodles in a creamy brown gravy sauce.](jpg/beef-and-noodles-f-200x200.jpg)
Beef and Noodles
Ingredients
- 1 lb. ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- Salt/Pepper
- 1/2 lb. egg noodles, uncooked
Sauce
- 2 ½ cups beef broth
- 1 chicken bouillon cube or 1 tsp better than bouillon
- 1 teaspoon soy sauce, can sub Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- ½ cup heavy cream, can sub milk
- 1 (10.5 oz.) can cream of mushroom soup
- 2 cups cheddar cheese, shredded
Instructions
- Prep Work: Combine beef broth, chicken bouillon, soy sauce, onion powder, garlic powder, mustard powder, and thyme. Set aside.
- Cook the Beef and Onions: Cook the ground beef and onions over medium-high heat until browned and cooked through. Drain grease. Add minced garlic and season lightly with salt (if desired) and pepper. Cook for 1-2 minutes. Remove meat and set aside on a plate.
- Begin Boiling Pasta Water: Begin boiling salted water for the egg noodles and cook the noodles according to package instructions once the boil is reached, then drain.
- Make the Roux: Melt butter over medium heat in the same pan that you cooked the meat in. Sprinkle in the flour and whisk for 2 minutes or until you can no longer smell flour and it begins to brown
- Add the Beef Broth mixture: Add about ½ cup of the beef broth mixture and let it come to a gentle boil. Add the remaining broth in splashes, stirring continuously. Do this slowly to keep the mixture nice and thick. Let it boil gently and reduce while the pasta boils, about 10 minutes.
- Stir in the cream and cream of mushroom soup.
- Reduce heat to low. Stir in the cheese, then add the beef back.
- Add the cooked noodles and stir to combine. Note: If you like saucier pasta, you don’t have to add in all of the noodles.
- Sauce will continue to thicken upon standing. Serve!
Notes
- 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.
The Nutritional Information is an estimate and is per serving. There are 6 servings in this recipe.
I just made this for my family and it was so good! I subbed ground turkey so I went with Worcestershire Sauce to give a bit more of a beefy flavor. My family gobbled it up and raced back for seconds! I’ll be adding this to my regular rotation.
I’m so happy the family liked it so much! Ground turkey is a great sub. Thanks so much for taking the time to leave a review Jon!💖
I just had this for dinner tonight and it was delicious. I’ve never written a review before but I felt this one deserved to be recognized. Try it and I guarantee y you’ll like it.
I’m so happy it was such a success Judith! Thanks so much for the kind words and for taking the time to leave a review!💖
I made this & it’s the best beef & noodles I’ve ever made. I didn’t have any beef broth so I used 2 beef bouillon cubes in 2.5 c hot water. I also sautéd some fresh mushrooms in a touch of soy sauce adding them when I added the ground beef (I used deer). I was NOT expecting this dish to be this good but oh my goodness!! It’s going into my family’s dinner rotation!! Thank you so much
Sounds like you nailed it Jenny, nice work! So happy to hear you were pleasantly surprised with this one. Thanks so much for the great comments and review!💖
I have made sooo many of your recipes and I have loved every single one of them (I even bought the cookbook) This is no exception the sauce is the silkiest most delightful sauce I have ever tasted and it came together so quickly. Absolutely wonderful. Even my incredibly picky adult daughter asked for seconds! This will definitely be a staple week night dinner in our household!
I’m SOO happy to hear that Jennifer, and I appreciate your support so much in buying a cookbook!!! You are the BEST, thank you so much for taking the time to leave this review, you made my day!! -Stephanie 🙂
Loved this recipe. Will definitely be making again!
I’m so happy that you loved it Kim, thank you so much for the review!! -Stephanie 🙂
SO YUMMY!!
I’m so happy to hear that Aubree, thanks so much for the great review!💖
It’s good. A lot of steps but quite tasty. 😊
Happy to hear you enjoyed it! Thanks for taking the time to leave a comment😃