Ground Beef and Egg Noodles
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.
Equipment
- Large pot
- Large skillet or sauté pan
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
- Knife and Cutting Board
- Serving Spoon
Ingredients
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
Instructions
Prepare the Noodles
- Boil the water – Fill a large pot with water, add a pinch of salt, and bring to a rolling boil.
- 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.
- 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.
Cook the Ground Beef
- Heat the skillet – Place a large skillet over medium heat.
- 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.
- Add aromatics – Stir in the chopped onion and minced garlic. Cook 3–4 minutes until the onions are soft and fragrant.
- Drain excess fat – Carefully drain any extra fat from the skillet if needed.
Make the Sauce
- 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.
- Simmer gently – Let the mixture simmer for 5–7 minutes, stirring occasionally, until the sauce thickens and flavors meld.
Combine Noodles and Beef
- Fold in the noodles – Add the cooked egg noodles to the skillet and gently fold them into the beef sauce until fully coated.
- Add optional veggies – Stir in peas, carrots, or mushrooms if using, and cook 2–3 more minutes until heated through.
- Season to taste – Add salt and pepper as needed, tasting as you go.
Serve
- Plate the dish – Scoop into bowls or onto plates.
- Garnish – Sprinkle with fresh parsley for a pop of color and freshness.
- Enjoy immediately – Serve hot for the best flavor and texture.
Notes
Nutritional Value (Approximate per serving)
- Calories: 420–480 kcal
- Protein: 22–26 g
- Carbohydrates: 35–40 g
- Fat: 22–26 g
- Saturated Fat: 9–11 g
- Fiber: 2–3 g
- Sugar: 3–5 g
- Sodium: 550–650 mg