American
Creamy Beef and Noodles
Ground beef and egg noodles simmer in broth with a measured splash of milk. It is a soft noodle skillet, not a mushroom stroganoff.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Noodles and beef in one pot.
- The sauce is broth, milk, and a little flour.
- It is soft in the way a weeknight wants.
- Parsley is the fresh note.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Brown the beef with the salt over medium-high, breaking it up, until no pink remains, about 6 minutes. Spoon off extra fat.
- 2
Add the onion and cook 3 minutes. Add the garlic for 30 seconds.
- 3
Sprinkle in the flour and stir 1 minute. Pour in the broth, milk, pepper, and Worcestershire.
- 4
Add the noodles. Cover and simmer 10 minutes, stirring once, until the noodles are tender.
- 5
If the pan looks dry before the noodles are done, add 1/4 cup water.
- 6
Finish with parsley.
Pro tips
- Stir once so the noodles do not weld to the center.
- Milk can scorch. Keep the simmer gentle after it goes in.
- Egg noodles drink liquid. Do not use a tiny skillet.
Easy substitutions
- Ground beef
- Ground turkey, cooked to 165°F
- Milk
- Half-and-half for a richer sauce
- Parsley
- Chives
Storage and reheating
Storage
Refrigerate up to 3 days. The noodles keep absorbing sauce.
Reheating
Warm with a splash of milk or water until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 560
- Protein
- 32 g
- Carbs
- 48 g
- Fat
- 26 g
- Fiber
- 2 g
Moderate · Stovetop, One Pan · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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