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Beef and Noodles

Posted in : Beef, Pasta on by : MikeZ

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Beef and Noodles

Ground Beef in a creamy brown Gravy with Cream of Mushroom Soup and Egg Noodles.
Cuisine American
Keyword Beef, Pasta
Method Stove Top
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • 12” Covered Skillet with Deep Sides
  • Large Pot For Cooking Noodles


  • 1 lb. Ground Beef
  • 1 Small Onion - diced
  • 3 cloves Garlic - minced
  • Salt/Pepper
  • ½ lb. Egg Noodles


  • 2 ½ cups Beef Broth
  • 1 Chicken Bouillon Cube
  • 1 tsp Soy Sauce or Worcestershire
  • 1 tsp Onion Powder
  • ½ tsp Garlic Powder
  • ½ tsp Mustard Powder
  • ½ tsp Dried Thyme
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • ½ cup Milk
  • 1 can Cream of Mushroom Soup - 10.5 oz
  • 2 cups Cheddar Cheese - shredded



  • Cook Pasta per package instructions until al dente.
  • Combine beef broth, chicken bouillon, soy sauce, onion powder, garlic powder, mustard powder, and thyme. Set aside.


  • Cook the Beef and Onions over medium-high heat until browned and cooked through. Drain grease. Add minced garlic and season lightly with salt and pepper. Cook for 1-2 minutes. Remove meat and set aside on a plate.


  • Melt butter over medium heat in the same pan in which you cooked the meat. Sprinkle in the flour and whisk for 2 minutes or until it begins to brown.
  • Add ½ cup of the broth mixture and let it come to a gentle boil. Add the remaining broth slowly in splashes, stirring continuously to keep the mixture thick. Boil gently, reducing liquid for 10 minutes.
  • Stir in the Milk and Cream of Mushroom Soup.


  • Reduce heat to low. Return Beef to pan and add cheese. Stir to thoroughly combine followed by the noodles.
  • Sauce will continue to thicken upon standing. Serve!

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