Ground Beef and Noodles

So my husband’s favorite meal is beef and noodles — basically beef stroganoff… except that his family refuses to call it that.

When I asked him why his family never called it beef stroganoff, he said the word ‘stroganoff’ sounded gross to him as a kid.

So his mom gave it a rebrand and started calling it beef and noodles… and suddenly it was his new favorite meal.

And this kid was picky — like, lived-on-white-rice-for-a-while picky.

So anyway… here’s my ground beef stroganoff — sorry, ground beef and noodles.

this dinner always impresses me with how perfect it always turns out.

It’s super quick, filling, warm and bonus it’s a super cheap meal. 

Ground Beef n Noodles

This cozy ground beef and noodles recipe is creamy, comforting, and incredibly easy to make in one skillet. Tender egg noodles cook right in a savory beefy sauce, then get finished with sour cream and freshly grated Parmesan for the ultimate comfort-food dinner.

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Ingredients

• 1 pound 85% lean ground beef
• 2 teaspoons avocado oil
• ½ medium yellow onion chopped
• 2 cloves garlic grated or finely chopped
• 1½ teaspoons kosher salt divided
• 2½ cups water
• 1 tablespoon Better Than Bouillon beef
• 1 cup half-and-half
• ½ teaspoon freshly ground black pepper
• 1½ tablespoons cornstarch + 1½ cold water mixed
• 2 teaspoons dried parsley
• 2 teaspoons Worcestershire sauce
• 8 ounces egg noodles
• ⅓ cup sour cream
• ⅓ cup freshly grated Parmigiano-Reggiano plus more for garnish
• Chopped fresh parsley for garnish

Instructions

• Brown the beef: Heat a large skillet over medium-high heat and add the avocado oil. Once hot, add the ground beef and begin breaking it up. Stir in the chopped onion and cook until softened. Add the garlic at the very end and cook just until fragrant.
• Build the sauce: Stir in the water and beef bouillon and bring the mixture to a simmer. Add half of the salt, black pepper, dried parsley, Worcestershire sauce, and half-and-half.
• Thicken: In a small bowl, mix the cornstarch with a splash of cold water to form a slurry. Stir it into the skillet and let the sauce gently simmer until slightly thickened. Taste and adjust seasoning as needed.
• Cook the noodles: Add the egg noodles directly to the skillet, stirring to make sure they’re mostly submerged. Cover and cook, stirring occasionally, until the noodles are tender and cooked through.
• Finish creamy: Turn off the heat and stir in the sour cream and Parmesan cheese until melted and creamy.
• Serve: Spoon into bowls and finish with extra Parmesan and chopped fresh parsley.

Servings: 4