Beef and Noodles is an easy recipe that can be made with ground beef or beef tips in a creamy brown gravy with cream of mushroom soup and egg noodles.  You’ll love this quick and easy skillet meal.

Be sure to try my Slow Cooker Short Ribs next!

Beef and Noodles in a creamy gravy sauce on a white plate with a fork in the back.

Beef and Noodles

Nothing beats the flavor of a creamy, homemade brown gravy with any kind of beef and savory egg noodles. This is a meal that my whole family absolutely loves, comfort food at it’s best.

I couldn’t resist adding in cream of mushroom soup – feel free to give my homemade version a try! Cream of chicken soup can also be used!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Season the beef with salt/pepper. Cook the ground beef and onions over medium-high heat. Drain grease. Remove and set aside.

Melt butter over medium heat and add the garlic, then whisk in flour. Cook for 1-2 minutes, until raw flour smell is gone and it begins to brown.

Cooked ground beef in a pot next to a pot of roux to make sauce.

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Add the sauce mixture in splashes. Bring to a boil, then reduce to a simmer. Stir in the cream of mushroom soup and simmer and reduce while the egg noodles cook. 

Adding beef broth and cream to roux to make a creamy beef sauce.

Reduce heat to low. Stir in the cheese and add the ground beef back.

Adding cheese and ground beef to a creamy gravy sauce for ground beef and noodles.

Add the cooked/drained egg noodles and stir to incorporate. Sauce will continue to thicken upon standing. Serve!

Adding egg noodles to a creamy gravy sauce for ground beef and noodles.

Pro Tips

  • Different cuts of beef can be used for this recipe. Sirloin, Flank, Ribeye, Tenderloin are more tender cuts of meat that are better for cooking on the Stove Top.
  • Mushrooms make a nice addition to this meal, I prefer to sauté them in a separate pan and stir them in at the end.
  • Cream of chicken soup can be used instead of cream of mushroom if preferred!
  • Frozen vegetables can be added towards the end as well.
  • To control the sodium in this recipe, consider using low sodium broth/soy sauce. The bouillon can be omitted as well, (although it does add a great depth of flavor).
  • Shred the cheese from a block instead of using bagged shredded cheese. It melts and tastes much better.
  • Be sure to try my chicken and noodles recipe next!
  • 📘 Find this recipe on page 143 of my 2nd cookbook, Let’s Eat!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (This meal does freeze well!)

A bowl filled with creamy Beef and Noodles with a fork.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
  • Pasta Strainer– This is the one I have and love.
  • Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.

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Beef and egg noodles in a creamy brown gravy sauce.

Beef and Noodles

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
4.96 from 188 ratings
Servings: 6 people
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Beef and Noodles is an easy recipe that can be made with ground beef or beef tips in a creamy brown gravy with cream of mushroom soup and egg noodles.

Ingredients

US Customary - Metric

Sauce

  • 2 ½ cups beef broth
  • 1 chicken bouillon cube,
  • 1 teaspoon soy sauce, can sub Worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon EACH: garlic powder, mustard powder, dried thyme
  • ½ cup heavy cream, can sub half and half or milk

Pasta

  • 1 lb. ground beef
  • Salt/Pepper
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/2 lb. egg noodles, uncooked. See notes.
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 (10.5 oz.) can cream of mushroom soup
  • 2 cups cheddar cheese, shredded

Instructions

  • Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  • Lightly season the ground beef with salt and pepper. Heat a deep 12-inch skillet over medium-high heat. Add the ground beef and the onions. Cook for 7 to 10 minutes, until evenly browned and cooked through. Use a spatula to break up the meat as it cooks. Drain grease and transfer to a plate.
  • As you continue with the following steps, bring a large pot of salted water to a boil.
  • Meanwhile, melt butter over medium heat in the same skillet used to cook the meat. Add the garlic and cook for 1 minute. Stir in the flour and cook for 1 to 2 minutes, until the raw flour smell is gone and it begins to brown.
  • Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Stir in the cream of mushroom soup. Simmer, uncovered, for 10 minutes.
  • Cook the noodles to al dente according to package instructions. Drain once cooked.
  • Reduce heat to low. Stir in the cheese until incorporated, then add the beef back.
  • Add the cooked noodles and stir to combine. The sauce will continue to thicken upon standing. Serve!

Notes

Pro Tips:
  • Pasta: This recipe makes a lot of sauce, up to 3/4 lb. egg noodles may be used for this recipe, I prefer extra saucy pasta!
  • Different cuts of beef can be used for this recipe. Sirloin, Flank, Ribeye, and Tenderloin are more tender cuts of meat that are better for cooking on the Stove Top.
  • Mushrooms make a nice addition to this meal, I prefer to sauté them in a separate pan and stir them in at the end.
  • Cream of chicken soup can be used instead of cream of mushroom if preferred!
  • Frozen vegetables can be added towards the end as well.
  • To control the sodium in this recipe, consider using low sodium broth/soy sauce. The bouillon can be omitted as well, (although it does add a great depth of flavor).
  • Shred the cheese from a block instead of using bagged shredded cheese. It melts and tastes much better.
  • 📘 Find this recipe on page 143 of my 2nd cookbook, Let’s Eat!
The Nutritional Information is an estimate and is per serving. There are 6 servings in this recipe. 

Nutrition

Calories: 460kcal, Carbohydrates: 16g, Protein: 30g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 140mg, Sodium: 774mg, Potassium: 431mg, Fiber: 1g, Sugar: 1g, Vitamin A: 856IU, Vitamin C: 2mg, Calcium: 315mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie