A cozy, one-pan dinner that tastes like you worked way harder than you did.
When you need dinner to be comforting, fast, and made from things you probably already have, this ground beef and egg noodles recipe shows up like your most reliable friend. I started making versions of this on those busy evenings when the fridge looks “empty” but somehow there’s always a pound of ground beef and a bag of noodles in the pantry. It’s the kind of meal that fills the kitchen with that savory, onion-garlic aroma and instantly lowers everyone’s stress levels.
Think of it as a creamy, beefy skillet pasta with a simple sauce that clings to every curl of egg noodle. It’s not fussy, it doesn’t require a long simmer, and you can tweak it in a dozen directions depending on what you have. The flavor profile is rich and savory with a gentle tang from sour cream, a little depth from Worcestershire, and just enough paprika to make it feel warm and rounded. If you grew up on casseroles, hamburger helper-style dinners, or creamy noodle bakes, this will feel familiar in the best way, but fresher and more homemade.
This dish also solves a very specific problem: when you want “real food” comfort without pulling out three pots and a baking dish. Everything comes together quickly, and the sauce is forgiving. Too thick? Add a splash of broth. Too thin? Let it bubble a minute. Want more veggies? Toss them in. Feeding picky eaters? Keep it simple and let everyone top their own bowl.
Why you’ll love it
- Weeknight-fast: ready in about 30 minutes, start to finish.
- One skillet + one pot: minimal cleanup, maximum reward.
- Creamy, cozy texture: sauce coats the noodles instead of pooling.
- Budget-friendly: simple staples, no specialty ingredients.
- Easy to customize: spice level, veggies, cheese, and swaps all work.
Ingredients
Noodles
- Egg noodles: 12 oz (340 g)
Beef and aromatics
- Ground beef (85 to 90% lean): 1 lb (454 g)
- Yellow onion, diced: 1 medium (about 150 g)
- Garlic, minced: 3 cloves
- Olive oil: 1 tsp (5 ml) (optional, if beef is very lean)
Creamy sauce
- Beef broth: 1 1/2 cups (360 ml)
- Sour cream: 1/2 cup (120 g)
- Tomato paste: 2 tbsp (30 g)
- Worcestershire sauce: 1 tbsp (15 ml)
- Dijon mustard: 1 tsp (5 g) (optional, adds gentle tang)
- Paprika: 1 tsp
- Black pepper: 1/2 tsp
- Salt: to taste (start with 1/2 tsp, adjust)
- Cornstarch: 1 tbsp (8 g) (optional, for extra-thick sauce)
- Water: 1 tbsp (15 ml) (only if using cornstarch slurry)
Finish
- Parmesan, grated: 1/3 cup (30 g) (optional)
- Fresh parsley, chopped: 2 tbsp (optional)
💡 Shopping tip: Look for wide egg noodles if you can, they hold the creamy sauce better and stay pleasantly chewy.
Step-by-Step Instructions
- Boil the noodles (8 to 10 min): Bring a large pot of salted water to a boil. Cook 12 oz (340 g) egg noodles until just tender. Drain and set aside. Visual cue: noodles should be flexible but not mushy.
- Brown the beef (6 to 8 min): Heat a large skillet over medium-high. Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed. Visual cue: no pink remains and you see browned bits on the pan.
- Soften onion and garlic (4 to 5 min): Add diced onion to the skillet (add 1 tsp oil if the pan looks dry). Cook until softened, then add garlic for the last 30 seconds. Visual cue: onion turns translucent and smells sweet.
- Build the sauce (4 min): Stir in tomato paste, Worcestershire, paprika, pepper, and Dijon (if using). Cook 1 minute, then pour in beef broth and scrape up any browned bits. Visual cue: broth turns slightly reddish-brown and glossy.
- Thicken (2 to 3 min): Simmer until the sauce reduces a little. For a thicker sauce, whisk cornstarch with water and stir in, simmering 1 minute. Visual cue: sauce lightly coats the back of a spoon.
- Make it creamy (1 to 2 min): Turn heat to low. Stir in sour cream until smooth. Do not let it boil hard. Visual cue: sauce turns pale, creamy, and cohesive.
- Toss with noodles (1 to 2 min): Add drained noodles and toss until fully coated. Stir in Parmesan if using. Taste and adjust salt and pepper.
💡 Tip: If the sour cream looks like it might curdle, take the skillet off the heat for 30 seconds before stirring it in, and keep the heat low afterward.
Variations & Substitutions
- Lighter or higher-protein: Use ground turkey or extra-lean beef, and swap sour cream for plain Greek yogurt (stir in off heat).
- Pantry veggie boost: Add 8 oz (225 g) sliced mushrooms with the onion, or stir in 1 to 2 cups (30 to 60 g) baby spinach at the end until wilted.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the beef sauce up to 2 days ahead. Store separately from noodles for best texture.
- Storage: Refrigerate leftovers 3 to 4 days in an airtight container.
- Freezing: Freeze for up to 2 months. Texture is best if you freeze the sauce alone, then cook fresh noodles later.
- Reheat: Warm gently on the stovetop over medium-low with a splash of broth or water, 4 to 7 minutes, stirring often. Microwave in 45-second bursts, stirring between.
Nutritional Info (Estimated, per serving)
(Assumes 4 servings, using 85% lean beef and sour cream.)
- Calories: ~560
- Protein: ~30 g
- Carbs: ~52 g
- Fat: ~26 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- A crisp green salad with a tangy vinaigrette
- Steamed green beans or roasted broccoli
- Garlic bread or warm dinner rolls
- Extra Parmesan and chopped parsley on top
- A spoonful of horseradish or a few dashes of hot sauce for zing
- Pickles or quick cucumber salad for a bright, crunchy contrast
Recipe FAQs
Can I freeze ground beef and egg noodles after it’s cooked?
Yes, but noodles can soften after thawing. For best results, freeze the sauce only and cook fresh noodles when serving.
What can I use instead of sour cream?
Plain Greek yogurt works well. Stir it in off heat or on very low heat so it stays smooth. Cream cheese also works, but it’s richer.
How do I keep the sauce from getting too thick?
Egg noodles keep absorbing liquid. Add 2 to 4 tbsp (30 to 60 ml) broth or water while reheating, and stir until creamy again.
Can I make this spicier?
Absolutely. Add 1/4 to 1/2 tsp chili flakes with the paprika, or finish with hot sauce at the table.
Do I have to use egg noodles?
No. Rotini, penne, or even shells work, but egg noodles give the classic soft, cozy bite.
What skillet size is best?
A 12-inch (30 cm) skillet makes tossing easier and prevents splashes when you add noodles.
Final Notes
This is one of those dependable dinners that earns a permanent spot in your back pocket. It’s creamy without being heavy in a complicated way, savory without requiring hours of simmering, and flexible enough to match whatever’s in your fridge. If you try it once, you’ll start noticing all the little ways it can fit your week: mushrooms on Monday, spinach on Wednesday, a little heat on Friday, and a double batch of sauce tucked in the freezer for future you.
If you make this ground beef and egg noodles recipe, I’d love to hear how you customized it. Did you add veggies, swap in turkey, go extra tangy with Dijon, or keep it classic and simple? Drop a comment with your twist, and if you share it on social, tag me so I can see your cozy bowls in the wild. This is comfort food that’s meant to be easy, and even more meant to be shared.
