Beef and Noodles – The Almond Eater

Make these easy Beef and Noodles for a comforting family dinner. Egg noodles, ground beef, and mushrooms are tossed in a creamy, aromatic sauce and garnished with fresh herbs. It’s so simple yet so delicious!

There’s nothing better than enjoying a big bowl of something creamy and comforting, like my buffalo mac and cheese and broccoli cheddar stuffed chicken breasts, for family dinners! It’s even better when that meal only takes 30 minutes to get on the table.

This recipe for Beef and Noodles always comes in handy when I want to veg out on the couch with a quick, tasty, and satisfying meal. Similar to a classic stroganoff, it tosses beef, mushrooms, and egg noodles in a mouthwatering sauce that’s equally as creamy as it is savory. There’s so much to love in each bowl, making this recipe officially picky-eater approved!

Why you’ll love this family favorite recipe!

• Oh-so comforting: This easy comfort food classic has all the good stuff, including tender ground beef, chewy egg noodles, and a creamy, earthy sauce.
• Family-friendly: Trust me, the whole family is going to love the combo of bouncy, satisfying egg noodles tossed with ground beef!!
• Ready in 30 minutes! Just when you think this soul-warming meal can’t get any better, it only takes 30 minutes to get on the table.

Ingredients

Egg noodles – Just like classic beef stroganoff, this beef and noodle bowl uses egg noodles to make it extra satisfying. Regular short pasta noodles will work as a substitute.

Ground beef – Opt for lean ground beef, like 90/10. This gives the dish plenty of meaty flavors without making it too greasy. If you’re using fattier beef instead of lean ground beef, omit the butter/olive oil from the recipe.

Mushrooms – Baby bella mushrooms are my go-to because they’re earthy and easy to find. Don’t use canned mushrooms if you can help it—they just don’t have the same meaty texture and flavor as fresh mushrooms.

Thyme – It adds an earthy flavor here to make this meal extra comforting. I went with dried thyme, but fresh thyme works, too! Just increase the amount to 1/2 teaspoon of fresh thyme.

Broth – I like how beef broth complements the ground beef here, but you’re welcome to use vegetable broth or chicken broth if that’s what you have on hand.

Half and half – This is my go-to for the cream sauce. Half and half isn’t as rich as heavy cream, but it is more luscious than whole milk. Feel free to use heavy cream instead if you’d like to make this meal as indulgent as possible. Whole milk will also work here, but the sauce won’t be as thick.

Cornstarch – This thickening agent is combined with the broth and cream to create a thick and creamy sauce that clings to the noodles. Arrowroot starch may work as a substitute, but I haven’t tried it.

Instructions

Step 1: Boil the noodles. Cook the egg noodles according to the package directions.

Step 2: Cook the beef. Meanwhile, sauté the beef and onion in a large skillet until the beef is almost cooked through.

Step 3: Add the rest. Add the butter, mushrooms, garlic, thyme, salt, and pepper. Continue cooking until the beef is browned and the mushrooms are soft. To finish, stir in the soy sauce.

Step 4: Make the slurry. While the beef is cooking, whisk the beef broth, half and half, and cornstarch together in a small bowl.

Step 5: Simmer. Pour the creamy broth slurry into the skillet and heat to a simmer.

Step 6: Add the cheese. Stir the parmesan cheese into the beef mixture and continue simmering until the sauce has thickened. Remove the skillet from the heat.

Step 7: Toss. Add the cooked noodles to the skillet and toss to coat them in the beefy sauce. Garnish with fresh herbs, then serve in bowls and enjoy.

Tips and FAQs

• Use a skillet that’s large enough (10” to 12”) to cook beef and mushrooms in a single layer. Spreading them out in the pan will help them crisp up around the edges and become nice and tender.
• You can get a head start on this recipe by making the ground beef sauce 2 to 3 days in advance. Keep it covered in the refrigerator, then toss it in a skillet with a batch of freshly cooked noodles before serving.
• If the cream sauce is too thin, continue to simmer it until it thickens and coats the beef.

Variations

• Instead of beef – You can make this recipe with ground chicken or ground turkey for a lighter option. Just swap the broth for chicken or turkey broth to complement those savory poultry flavors!
• Instead of noodles – Skip the egg noodles and serve the beefy sauce over a bed of cooked white or brown rice, creamy mashed potatoes, or mashed cauliflower instead.
• Gluten-free option – Replace the soy sauce with tamari and use short gluten-free pasta noodles instead of egg noodles.
• Vegetable add-ins – Go ahead and add some mixed frozen or fresh vegetables to the skillet for nutrition and color. 

Serving suggestions

Honestly, I love these beefy noodles as is. Just load them into a bowl, pass me a fork, and I’m happy! But if you’d rather make this the star of a well-balanced family meal, I recommend pairing it with this colorful beetroot salad, a basket of dinner rolls, and this easy Instant Pot broccoli. 

Storage

Refrigerator: Once the leftover beef and egg noodles are cool to room temperature, transfer them to an airtight container. The leftovers will stay fresh for 3 to 4 days in the fridge. Just keep in mind that the noodles will absorb the sauce and soften over time.

Freezer: Cooked pasta doesn’t freeze super well, which is why I recommend freezing the beefy sauce on its own for up to 1 month. Let it thaw in the fridge overnight before reheating and combining it with fresh pasta the next day. 

Reheating: Add the leftovers to a skillet with a splash of broth and reheat over medium heat until the noodles are warm and saucy again.

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!