Ground Beef with Egg Noodles

This creamy beef stroganoff with egg noodles is a comforting dinner that comes together quickly for busy weeknights. It’s a classic dish that feels indulgent without requiring complicated ingredients or lengthy prep time.

This recipe has been a go-to for me when I need a satisfying meal after a long day. I love that it’s easy to customize and always hits the spot.

Ingredients

• Egg Noodles: Six ounces of egg noodles are perfect for absorbing the rich sauce. Look for fresh or good-quality dried noodles for the best texture.
• Ground Beef: One pound of lean ground beef provides hearty protein and flavor. Choose fresh ground beef with a bright red color for quality.
• Butter: Unsalted butter makes a smooth, rich roux to thicken the sauce.
• Flour: All-purpose flour is the thickening agent for the sauce.
• Beef Broth: One cup of beef broth adds deep savory flavor. Opt for low sodium if possible to control seasoning.
• Milk: One and a quarter cups of milk brings creaminess. Whole milk is best but 2 percent works too.
• Garlic Powder: Half a teaspoon of garlic powder adds subtle aromatic depth.
• Onion Powder: Half a teaspoon of onion powder enhances the savory taste.
• Pepper: One teaspoon of freshly ground black pepper brightens the dish.
• Salt: One teaspoon of salt balances and intensifies flavors.
• Sour Cream: A quarter cup of sour cream stirred in at the end adds richness and tang that makes this stroganoff special.

Instructions

Cook the Noodles:

Boil a large pot of salted water. Add six ounces of egg noodles and cook according to the package instructions, usually about seven to nine minutes until al dente. Drain and set aside to prevent sticking.

Brown the Ground Beef:

Heat a large skillet over medium-high heat. Add one pound of ground beef and cook, breaking it up with a spatula, until no longer pink and beginning to brown for about eight minutes. Drain excess fat and set the beef aside.

Make the Sauce:

Lower the heat to medium. Melt a quarter cup of butter in the skillet then whisk in a quarter cup of flour to form a smooth paste or roux. Cook the roux for two to three minutes until bubbling but not browned this removes the raw flour taste. Slowly whisk in one cup of beef broth followed by one and a quarter cups of milk. Continue whisking while the sauce thickens and comes to a simmer about five minutes.

Season and Combine:

Stir in half a teaspoon of garlic powder, half a teaspoon of onion powder, one teaspoon of black pepper, and one teaspoon of salt into the sauce. Return the browned beef to the skillet and mix well. Add the cooked noodles and gently fold everything until evenly coated and heated through.

Finish and Serve:

Remove the pan from heat. Stir in a quarter cup of sour cream until smooth and creamy. Serve hot. This dish pairs well with a simple green salad or steamed vegetables.

One of my favorite parts is how the sour cream adds a silky tang that takes the dish to the next level. This was a recipe my mom made often on chilly nights and it always felt like a warm hug at the dinner table.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave adding a splash of milk to loosen the sauce if needed. The noodles soak up the sauce when stored so loosening it ensures it stays creamy.

Ingredient Swaps

Ground turkey or chicken can be used instead of beef for a lighter version. Greek yogurt works as a substitute for sour cream but add it off the heat to prevent curdling. You can replace egg noodles with wide pasta like pappardelle or fettuccine if preferred.

Serving Ideas

Serve alongside steamed broccoli or roasted green beans for a bright contrast. A crisp cucumber salad also works well to cut through the richness. Garlic bread or soft dinner rolls make this meal extra comforting.

This stroganoff offers a soothing, creamy experience perfect for busy nights and easy weeknight dinners.

Frequently Asked Recipe Questions

→ How do I prevent egg noodles from sticking together?

Boil the noodles in plenty of salted water and stir occasionally. Rinsing them briefly under cold water after draining can also help separate strands before combining with sauce.

→ Can I use other ground meats instead of beef?

Yes, ground turkey, chicken, or pork can be used. Adjust cooking times and seasoning as needed to complement the different meat flavors.

→ What thickens the sauce in this dish?

Butter and flour are cooked together to create a roux, which thickens the beef broth and milk mixture into a creamy sauce.

→ Is there a substitute for sour cream in the sauce?

Greek yogurt or cream cheese can be used as alternatives, adding creaminess and slight tang without overpowering the flavors.

→ How can I add more depth to the flavors?

Sautéing onions or garlic before adding the beef, or adding herbs like thyme and parsley can enhance the overall taste.