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
Get My Free Meal Plan
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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.
Next time I’ll only add two cloves; I think the powder and the cloves maxed it out for us. But it was a hit!
Glad that you enjoyed it Jen!! ❤️
This was a HIT with my husband and my son. I had to make a few changes due to not having everything on hand. I used milk instead of heavy cream, a combination of cheddar that the recipe called for and used Colby Jack because I didn’t have enough cheddar. I also used the whites of green onions (couldn’t believe I was out of onions!!) and substituted stew meat, just because of personal preference.WOW! This recipe will be in our regular rotation!
Nice work making your own tweaks Jill! I’m so happy this is going in your regular rotation. Thanks so much for the great comments and for taking the time to leave a review!💗
What a hit made it for dinner last night we loved it definitely added This one to the cook book thank you
My pleasure Dee, I’m so happy it was such a hit! Thanks so much for the great comments and for taking the time to leave a review!💖
If I use beef stew meat, how long should I cook the beef (for tenderness)?
I would tenderize it with a meat mallet first, and then I would sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry, which we don’t want). Set aside and let it rest. Add it back at the end and simmer until heated through and cooked to your desired level of doneness 🙂
This recipe is so good! My husband and 2.5 year old son loved it. I added spinach to have some vegetable in there. I am going to try the same recipe with ground Italian sausage and pappardelle pasta instead because the sauce is so good. Can’t wait!
Sounds delicious Silen, nice work! I’m so happy your son and husband loved it. Thanks so much for the great comments and review!💖
This was so yummy. I couldn’t stop eating I added some frozen peas at the end. I also used less cheese and it was still so creamy. So good!
Sounds like you nailed it nice work Abby! Peas are a great addition. I’m so happy you liked it, thanks for taking the time to leave a comment!💗
It was very good. I had some left over sirloin tip roast that I had left from Easter. I cut it up and used this instead of hamburger. Although hamburger would have been good too. I didn’t have dry mustard garlic powder or onion powder. So I used some Dijon mustard, regular garlic and cut up onions. It worked just fine. I also added mushrooms and a few veggies.
Great job Gayle, sounds yummy! I’m so happy you enjoyed it, thanks for taking the time to leave a review💖
I have had a taste for creamy beef gravy, beef and noodles. I made a double batch. Went to the store for broth got home thought I had a few cans of cream of mushroom, but nooo. Lol I didn’t go back to the store. I used 1 cream of mushroom and 1 cream of chicken. It was really good. Thanks for helping with my taste bud. Kudos to you chick!
Thanks so much for the great comments and review Carol💗! I love that you made a double batch, I find myself doing that a lot lately!
This was AMAZING!!! Best beef and noodles recipe I’ve ever made! The whole family loved it!!
OH…and I used only one cup of cheese. It was perfect. 2 cups would have been way too cheesy for beef and noodles. 🙂
Wahoooo! That makes me so happy Kim, thanks so much for the great comments and review!💖
Really good. I think next time I’ll cut back on some of the cheese and it will be plenty cheesy. My husband loved it, too
I’m so happy you both enjoyed it! Thanks so much for taking the time to comment and leave a review!💖