Some nights call for the kind of dinner that’s warm, filling, inexpensive, and doesn’t leave half the kitchen waiting to be washed afterward. This is one of those meals.
Servings: 6
Prep time: 10 minutes
Cook time: About 25 minutes
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 oz egg noodles
- 1/2 cup sour cream
- Chopped parsley, optional
Directions
- Brown the ground beef and onion in a large skillet or Dutch oven over medium heat. Drain excess grease if necessary.
- Add the garlic and cook for about 30 seconds.
- Stir in beef broth, cream of mushroom soup, Worcestershire sauce, onion powder, garlic powder, salt, and pepper.
- Bring to a gentle boil and stir in the egg noodles.
- Reduce the heat, cover, and simmer for about 8–10 minutes, stirring occasionally, until the noodles are tender. Add a splash of broth if needed.
- Remove from heat and stir in the sour cream until creamy.
- Taste, adjust seasoning, and sprinkle with parsley if you'd like.
Easy substitutions: Ground turkey can replace the beef. Cream of celery can replace mushroom soup. Add frozen peas during the last few minutes for an easy vegetable.
From Our Table
Put the skillet right in the middle of the family table, add some warm bread and a simple vegetable, and dinner is done. No fancy presentation required.
From Our Shop
The Glass Cutting Board is a natural kitchen companion for everyday meal prep.
One pot + hungry family + easy cleanup = a keeper. 🤎