Ground Beef and Egg Noodles

Comfort food doesn’t have to be complicated, and this ground beef and egg noodles recipe proves it. With just a few pantry staples, you can create a dish that feels hearty, warm, and satisfying. Tender egg noodles coated in a rich, savory sauce and mixed with flavorful ground beef make this a dinner that the whole family can enjoy.

One of the best parts about this recipe is how versatile it is. You can easily add vegetables like peas, carrots, or mushrooms to make it more colorful and nutritious. Even on a busy weeknight, it comes together quickly, so you don’t have to compromise flavor for convenience.

The flavors in this dish are simple but comforting: savory beef, buttery noodles, and a sauce that brings everything together. It’s the kind of meal that warms you from the inside out and leaves a lasting impression, even on picky eaters.

If you’ve ever wondered what to make with egg noodles beyond plain pasta or baked casseroles, this dish is a perfect answer. It’s satisfying, simple, and a guaranteed crowd-pleaser.

Why You’ll Love It

• Comfort in every bite – Tender egg noodles smothered in a savory beef sauce feel like a warm hug on a plate.
• Weeknight-friendly – Ready in under 30 minutes, it’s a lifesaver when you want a hearty dinner without spending hours in the kitchen.
• Customizable to your taste – Add veggies, swap seasonings, or toss in cheese—the recipe adapts to whatever you have on hand.
• Kid-approved flavors – Mild, creamy, and savory, it’s a dish that even picky eaters usually finish without complaints.
• Great for leftovers – Flavors deepen overnight, making it perfect for lunchboxes or quick reheats the next day.

Ingredient List

For the Pasta

• 12 oz egg noodles
• 2 tbsp butter (for tossing noodles)

For the Beef Mixture

• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup sour cream
• Salt and pepper, to taste

Optional Add-Ins

• 1 cup peas or carrots (fresh or frozen)
• 1 cup sliced mushrooms
• Fresh parsley, for garnish

Ingredient Notes

• Egg noodles – I always use wide egg noodles; they hold the sauce beautifully.
• Ground beef – 80/20 works best for flavor and juiciness, but leaner beef is fine if you drain the fat.
• Sour cream – Don’t skip this! It gives the sauce that creamy, comforting richness everyone loves.
• Beef broth – Adds depth; I like using a low-sodium brand so I can control the saltiness.
• Butter – Tossing noodles in butter keeps them from sticking and adds a subtle richness.
• Optional veggies – I usually add frozen peas—they cook fast and brighten the dish.

Kitchen Equipment Needed

• Large pot – For boiling the egg noodles; I love using my heavy-bottomed one because it prevents sticking.
• Large skillet or sauté pan – For cooking the ground beef and sauce; a nonstick skillet works beautifully.
• Wooden spoon or spatula – For stirring without scratching your pans.
• Colander – To drain the noodles quickly and easily.
• Measuring cups and spoons – For precise portions, especially with broth and sour cream.
• Knife and cutting board – For chopping onions, garlic, and optional veggies; I prefer a sharp chef’s knife.
• Serving spoon – For scooping and mixing the noodles with the beef mixture.

Instructions

1. Prepare the Noodles

1. Boil the water – Fill a large pot with water, add a pinch of salt, and bring to a rolling boil.
2. Cook the noodles – Add the egg noodles and cook according to package instructions until al dente (usually 6–8 minutes).
   • Pro tip: Taste a noodle a minute before the recommended time—it should be tender but still have a slight bite.
3. Drain and toss – Drain the noodles in a colander and return them to the pot. Add 2 tablespoons of butter and toss gently to prevent sticking.

2. Cook the Ground Beef

1. Heat the skillet – Place a large skillet over medium heat.
2. Brown the beef – Add the ground beef and cook, breaking it apart with a wooden spoon, until no pink remains.
   • Pro tip: Don’t overcrowd the pan; it helps the beef brown instead of steaming.
3. Add aromatics – Stir in the chopped onion and minced garlic. Cook 3–4 minutes until the onions are soft and fragrant.
4. Drain excess fat – Carefully drain any extra fat from the skillet if needed.

3. Make the Sauce

1. Add broth and sour cream – Pour in 1 cup beef broth, then stir in ½ cup sour cream until fully combined.
   • Pro tip: Lower the heat slightly when adding sour cream to prevent curdling.
2. Simmer gently – Let the mixture simmer for 5–7 minutes, stirring occasionally, until the sauce thickens and flavors meld.

4. Combine Noodles and Beef

1. Fold in the noodles – Add the cooked egg noodles to the skillet and gently fold them into the beef sauce until fully coated.
2. Add optional veggies – Stir in peas, carrots, or mushrooms if using, and cook 2–3 more minutes until heated through.
3. Season to taste – Add salt and pepper as needed, tasting as you go.

5. Serve

1. Plate the dish – Scoop into bowls or onto plates.
2. Garnish – Sprinkle with fresh parsley for a pop of color and freshness.
3. Enjoy immediately – Serve hot for the best flavor and texture.

Tips and Tricks for Success

• Don’t overcook noodles – They’ll absorb the sauce and get mushy if cooked too long.
• Brown the beef well – A good sear adds flavor and depth to the dish.
• Simmer gently – Low heat helps the sauce thicken without curdling the sour cream.
• Add veggies last – Keeps them vibrant and slightly crisp.
• Taste as you go – Adjust salt and pepper gradually; flavors develop as the sauce simmers.

Ingredient Substitutions and Variations

• Meat swap – Use ground turkey, chicken, or sausage instead of beef.
• Vegetarian version – Replace ground beef with lentils, chickpeas, or plant-based crumbles.
• Creamy twist – Use Greek yogurt instead of sour cream for a tangy, lighter option.
• Pasta alternatives – Wide pasta, rotini, or even rice noodles work well if you’re out of egg noodles.
• Flavor boost – Add a splash of Worcestershire sauce or a pinch of smoked paprika for extra depth.
• Extra cheesy – Stir in shredded cheddar or Parmesan before serving for a melty finish.

Serving Suggestions

• Serve with steamed green beans or broccoli for a fresh, crunchy contrast.
• Pair with garlic bread or warm dinner rolls—I love dipping the bread into the creamy beef sauce!
• Add a simple side salad with a light vinaigrette; it balances the richness perfectly.
• Top with shredded cheese or fresh parsley for extra flavor and color.
• I sometimes serve it with roasted carrots or sautéed mushrooms to sneak in extra veggies while keeping it comforting.

Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat on the stovetop over low heat, adding a splash of broth if the noodles seem dry.
• Microwave in 1–2 minute intervals, stirring in between for even heating.
• This dish freezes well for up to 2 months; thaw overnight in the fridge before reheating.
• For best results, reheat gently—high heat can make the noodles dry or the sauce separate.

Frequently Asked Questions

Can I use a different type of pasta?

Yes! Wide pasta, rotini, or even rice noodles work well if you don’t have egg noodles on hand.

Can I make this dish ahead of time?

Absolutely. You can cook the beef mixture and noodles separately, then combine them just before serving.

How can I make it lighter?

Swap sour cream for Greek yogurt and use lean ground turkey or chicken instead of beef.

Can I add more vegetables?

Definitely! Peas, carrots, mushrooms, or spinach all work beautifully and add color and nutrients.

Can I freeze leftovers?

Yes, store in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.

How do I prevent the noodles from getting mushy?

Cook them al dente, and toss with a little butter before mixing with the beef sauce. This keeps them firm and flavorful.

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Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your tips and any variations you came up with.