I’ve made enough skillet dinners over the past ten-plus years to know exactly where they fall apart, bland sauce, chewy beef, or noodles that soak up everything and leave you with paste. If you grew up on beef and noodles, consider this the creamy, grown-up version that actually tastes like something. I’ve tested the ratios so the sauce clings to the noodles instead of pooling at the bottom of the bowl and the ground beef is well-seasoned with flavor.
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If you grew up on ground beef Hamburger Helper, but remember it being a little bland or watery, let me fix that for you. After ten plus years of developing recipes, I know exactly how to build flavor, keep the noodles tender, and make sure nothing turns mushy. This is the cozy, dependable dinner you make when you want something easy that still tastes like you tried.
Ground Beef and Noodles Ingredients
- Egg Noodles: Wide egg noodles are the traditional and most popular choice, especially since this is a lot like stroganoff. Their broad, flat shape allows them to hold the creamy sauce well. However, other types of pasta that work well include fettuccine, pappardelle, rotini, and penne.
- Ground Beef: I use ground beef, but ground turkey, ground chicken, or ground sausage will also work. You can also use chicken breasts or chicken thighs.
- Italian Seasoning and Garlic Powder
- Broth: Use bone broth if you want to amp up the protein. Using bone broth takes this to 37 grams of protein per serving.
- Onions
- Sour Cream
- Flour
How to Make Ground Beef and Noodles
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a skillet on medium heat with ground beef. Break down the ground beef and cook.
- Drain any excess fat from the pan. Add onions, talian Seasoning, salt, and pepper to taste. Stir and cook until the onions are fragrant.
- Sprinkle the flour thoughout the pan.
- Add egg noodles, broth, Italian seasoning, garlic powder, and Worcestershire sauce to the pan.
- Adjust the heat on the pan to Low. Place the lid on the pot and cook until the noodles soften.
- Remove the lid and add sour cream or Plain Greek yogurt. Stir until combined.
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Ground Beef and Noodles
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 1 pound ground beef or turkey
- ½ cup diced onions
- 2 teaspoons Italian seasoning Divided into 1 teaspoon servings.
- salt and pepper to taste
- 3 tablespoons flour
- 6 oz egg noodles This was 3 cups for me.
- 3 cups broth Any broth. I used beef broth.
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- 1 cup sour cream or plain Greek yogurt I use plain Greek yogurt for the added protein.
Instructions
- Heat a skillet on medium heat with the ground beef. Break down the ground beef and cook for 4-5 minutes or until fully cooked and no longer pink.
- Drain any excess fat from the pan. Add the onions, 1 teaspoon of Italian Seasoning, salt, and pepper to taste. Stir and cook until the onions are fragrant.
- Sprinkle the flour thoughout the pan. Add the flour in stages and stir to avoid clumping and excess drying.
- Add the egg noodles, broth, 1 teaspoon Italian seasoning, garlic powder, and Worcestershire sauce to the pan. Ensure the noodles are submerged in liquid. Add additional broth or water if needed. This important for the noodles to soften.
- Adjust the heat on the pan to Low. Place the lid on the pan and cook for 10-15 minutes or until the noodles soften.While the dish simmers, remove the lid and stir every 4-5 minutes to prevent scorching at the bottom of the pan. If the dish appears dry add more broth or water and stir.
- Once the noodles have softened, remove the lid and add the sour cream or Plain Greek yogurt. Stir until combined. Taste repeatedly and make adjustments to the spices to suit your taste.
Notes
How to Prevent it From Drying Out
- Choose the Right Ground Beef: Use ground beef with a bit of fat, such as ground chuck (80% lean, 20% fat), to keep the dish moist.
- Don’t Overcook the Beef: Brown the ground beef just until it’s no longer pink. Overcooking can make the meat dry and tough.
- Add Enough Liquid: Make sure you have enough liquid in the form of beef broth or water. The sauce should be slightly runny before you add the sour cream, as it will thicken as it cooks.
- Use Sour Cream Correctly: Stir the sour cream in at the end and avoid boiling it. Sour cream can curdle or break if overheated, which can lead to a dry, grainy sauce.
- Simmer, Don’t Boil: Cook the beef and noodles on low heat to allow the flavors to meld together without reducing the sauce too quickly.
- Check Consistency: If the sauce looks too thick, add a bit more broth or water as needed. Stir occasionally to ensure even cooking and to prevent sticking.
- Serve Immediately: If you need to reheat it, do so gently over low heat, adding a splash of water or broth to restore moisture.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
My favorite part of this recipe is the time and extra dishes that are saved by making it all in one pot and skipping the separate pasta boil. The noodles cook directly in the sauce with the ground beef.
It's best to use a pan that allows for even cooking and has enough space to accommodate all the ingredients. I use this non-stick pan. A 12 inch skillet will also work.
Here are some good options:
Large Skillet or Frying Pan: Wide and deep is the move here so the ground beef can brown properly and everything can mix without flying across your kitchen. Nonstick, stainless, or cast iron all get the job done.
Sauté Pan: Same idea but with taller sides, which helps when you’re working with sauce and don’t feel like wiping splatters off your stove later.
Dutch Oven: If you’re making a big batch, go Dutch oven. It holds heat evenly and gives you plenty of space to stir without chaos.
Choose the Right Ground Beef: Use ground beef with a bit of fat, such as ground chuck (80% lean, 20% fat), to keep the dish moist.
Don't Overcook the Beef: Brown the ground beef just until it’s no longer pink. Overcooking can make the meat dry and tough.
Add Enough Liquid: Make sure you have enough liquid in the form of beef broth. The sauce should be slightly runny before you add the sour cream, as it will thicken as it cooks.
Use Sour Cream Correctly: Stir the sour cream in at the end and avoid boiling it. Sour cream can curdle or break if overheated, which can lead to a dry, grainy sauce.
Simmer, Don’t Boil: Cook the beef and noodles on low heat to allow the flavors to meld together without reducing the sauce too quickly.
Check Consistency: If the sauce looks too thick, add a bit more broth or water as needed. Stir occasionally to ensure even cooking and to prevent sticking.
Serve Immediately: If you need to reheat it, do so gently over low heat, adding a splash of water or broth to restore moisture.
Store the dish tightly covered in the fridge for 3-4 days.
You can reheat the dish on the stove or in the microwave until warm. This dish will thicken up and dry out as it stands and after it is stored. You will need to add broth or water and stir when you reheat. I promise it tastes fresh again! You can also add in a little sour cream or plain Greek yogurt to revive the thickness.
You can freeze leftovers tightly covered and sealed for 2-3 month (for optimal freshness). Defrost in the fridge overnight.
The creamy sauce may change slightly in texture after freezing and thawing. Dairy-based sauces can separate or become grainy. To minimize this, you can add a bit of extra sour cream or a splash of broth when reheating to help smooth out the sauce.
If you freeze the noodles with the sauce, they might become mushy when reheated. It’s generally better to freeze the noodles separately or, even better, to cook fresh noodles when you’re ready to serve the beef and noodles.
How to Serve Creamy Beef and Noodles
Serve this old fashioned beef and noodles hot, straight from the pot, because this is comfort food that doesn’t need dressing up. A simple side salad or steamed green beans balances out the richness, or you can go full comfort with buttered corn, peas, or glazed carrots. If you want to stretch it or make it extra cozy, serve it with warm dinner rolls or crusty bread to soak up that cream sauce, because leaving sauce behind would be a mistake.
Pair With These Recipes
Fried Sweet Potatoes
Air Fryer Green Beans
Sauteed Collard Greens
Roasted Okra
More Beef Recipes
Beef and Rice Skillet
Ground Beef Pasta with Alfredo
Cheeseburger Macaroni Soup
Taco Chili
Beef and Broccoli Ramen Stir Fry
Check out our collection of 25 Recipes With Ground Beef.
Gillian says
This is a quick and simple recipe that is very tasty & filling.I used the Greek yogurt for the extra protein& it came out perfect!!
staysnatched says
Awesome! I'm so glad you loved it.
Rachel says
Not pretty to look at but oh so flavorful 😋 will be making again as not only flavorful but quick and easy to make!!!
staysnatched says
Yay! And you are so right.
John L says
Mine now has too much liquid so I have to cook it down to thicken it up. Guessing my noodles will end up overcooked...
Blake Morris says
Very easy, convient, & delicous and the website has all the info you need and more.
staysnatched says
Yay! I'm glad you enjoyed it!