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10 Irresistible Ground Beef Noodles Recipes You Need to Try Today

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Learn how to make delicious ground beef noodles recipes. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground beef (preferably lean, but a bit of fat adds flavor)
  • 12 ounces egg noodles (wide or medium, whichever you like)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth (homemade or low-sodium store-bought)
  • 1 cup whole milk or half-and-half (for creaminess)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika (optional, but adds a nice depth)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Substitution suggestions: If you want a lighter version, swap out the whole milk for 2% or use a plant-based milk with a creamy texture, like oat milk. Ground turkey or chicken can replace beef if you prefer a leaner protein, though it will change the flavor a bit. For gluten-free, try gluten-free egg noodles or a similar pasta alternative.

Instructions

  1. Start by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions, usually about 7-8 minutes, until just tender but still holding shape. Drain and set aside. I remember Mama Lu always telling me to keep the noodles “al dente enough to hold their own,” because mushy noodles just don’t feel like home.
  2. While the noodles cook, heat a large skillet over medium heat. Add the ground beef and cook until it starts to brown, breaking it up with a wooden spoon as it cooks. This step is crucial—don’t rush it. Let the beef get a nice golden color, about 5-7 minutes. Drain excess fat if it looks too greasy, but don’t remove all of it; that fat carries flavor.
  3. Add the chopped onion and garlic to the skillet with the beef. Sauté until the onion is translucent and soft, about 4 minutes. The smell here is the kind of kitchen magic that always pulled our family to the table.
  4. Stir in the butter and let it melt completely. Sprinkle the flour evenly over the beef and onions, stirring constantly for about 2 minutes to cook out the raw flour taste. This little trick thickens the sauce beautifully, just like Mama Lu’s cornbread that thickened Sunday pot roast gravy.
  5. Slowly pour in the beef broth while stirring, making sure there are no lumps. Then add the milk or half-and-half. Bring the mixture to a gentle simmer and let it thicken, about 5 minutes. You’re looking for a creamy sauce that will coat the noodles, not a soup.
  6. Season with Worcestershire sauce, smoked paprika, salt, and pepper. Taste and adjust seasoning as needed. The Worcestershire adds a subtle tang and depth that reminds me of those old mountain flavors, a little twist that makes all the difference.
  7. Add the cooked noodles to the skillet and gently toss to coat them evenly with the beef sauce. Warm through for another 2 minutes so the flavors meld together. If the sauce is too thick, add a splash more broth or milk.
  8. Finish with a sprinkle of fresh parsley for color and a touch of brightness. Serve hot, ideally with a side of crusty bread or a simple green salad.

Find it online: https://claracooking.com/ground-beef-noodles-recipes/