Easy Ground Beef and Noodles
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This recipe for Ground Beef and Noodles is extra quick, easy, and comforting for a cozy dinner on busy nights. We think of it like a stovetop version of family favorite sausage noodle casserole, with a short ingredient list, simple instructions, and kid-friendly sauce that coats tender egg noodles with home-cooked love.
Some nights you just need a comforting, simple dinner for the whole family to enjoy, and when those nights come around, ground beef and noodles is there for you. This is straightforward by design: nothing complicated, nothing fussy, just nubby egg pasta and a simple sauce for which even choosy kids might find room in their hearts.
Pair this with a hearty kale salad or roasted baby carrots and call dinner a win.
Why You’ll Love Easy Beef and Noodles
- Egg noodles = classic, nostalgic comfort food!
- Simple and kid-friendly sauce
- Short ingredient list of pantry staples
- Low-effort for nights when you have so little left in the tank
- Easy to incorporate veggies if you want a one-pan meal
Ingredient Notes
Vegetable Options
If you want to make this more of a one-pot meal, mix in some frozen peas or mixed veggies at the same time as you incorporate the beef broth. Alternatively, add diced bell pepper, diced zucchini, or shredded carrot in at the same time as the onion.
Simple Sauce in One Skillet
To make this recipe, start by bringing a large pot of water to a boil for your egg noodles. I find this amount of sauce suitable for anywhere between 8-12 ounces of uncooked egg noodles, so use your best judgment depending on the mouths you have to feed. Cook just to al dente, then drain and set aside.
Meanwhile, grab a large skillet and begin browning the beef and onion together. You will not need to drain the rendered fat if using meat that is 90% or more lean. Add garlic, Worcestershire, and dried herbs, then keep cooking until the beef is well-browned.
Pro Tip
When cooking ground beef or other ground meats, try to add seasoning while it cooks, rather than after. This helps the meat absorb more flavor as it browns, so you’re not playing catch-up or adding excess salt to compensate later.
Stir in flour, followed after a minute or two by the broth. Bring this to a simmer, then stir in the cream and continue to let it bubble to your desired consistency.
Add the drained egg noodles and stir well to combine. Be sure to sample at this point and adjust seasoning to taste
Season to Taste
This sauce is intentionally light on the seasoning—in my book, it has just enough flavor for the adults but maximizes the odds that choosy kids will enjoy it. (Sometimes we all just need that win, you know?) To amp things up, double the amounts of ground sage and dried parsley, consider adding a pinch of rosemary, as well, and be certain to add kosher salt and black pepper to taste.
A sprinkling of fresh parsley—either flat-leaf or curly is lovely, or dried in a pinch—is the perfect finishing touch.
Unless your kids pick out every speck of green, in which case, save your herbs for more appreciative grown-ups. 🙂
What To Serve with Beef and Noodles
Egg noodles, ground beef, and gravy makes for a pretty hearty dinner, so I suggest keeping the sides simple. Roasted green beans, glazed carrots, steamed peas, or a light salad are all great stand-by options.
More Easy Ground Beef Recipes
- Korean Ground Beef Bowls (or lettuce wraps!)
- Ground Beef Enchilada Skillet
- Taco Stuffed Peppers
- Ground Beef Pasta
- Ground Beef and Broccoli
- Easy Beef and Bean Tacos
Easy Ground Beef and Noodles
Ingredients
- 8-12 ounces egg noodles wide or extra-wide
- 1 pound lean ground beef
- ½ medium yellow onion chopped
- 2-3 garlic cloves minced
- 1 and ½ Tablespoons Worcestershire sauce
- ¼ teaspoon each ground sage and dried parsley
- ¼ cup all-purpose flour
- 1 and ¾ cups low-sodium beef broth see note
- ⅓ cup heavy cream or half-and-half
- kosher salt and black pepper
- fresh parsley optional garnish
Instructions
- Bring a large pot of water to a rapid boil. Add a generous pinch of salt, followed by the egg noodles. Cook just to al dente, according to package directions, then drain and set aside.8-12 ounces egg noodles
- While the noodles cook, set a large skillet over medium-high heat. Add the ground beef, followed by the onion, and start to crumble the meat into small pieces as it browns.1 pound lean ground beef, ½ medium yellow onion
- Stir in the garlic, Worcestershire sauce, sage, and parsley. Continue to cook for 6-8 minutes, until the meat is fully-browned and the onion is softened.2-3 garlic cloves, 1 and ½ Tablespoons Worcestershire sauce, ¼ teaspoon each ground sage and dried parsley
- Sprinkle flour over the beef and cook for 1-2 minutes. Don't worry if it looks a bit clumpy at this step; it will even out.¼ cup all-purpose flour
- Gradually stir in the beef broth and bring the liquid to a gentle simmer. Scrape the bottom of the skillet to release any browned bits, then stir in the cream.1 and ¾ cups low-sodium beef broth, ⅓ cup heavy cream
- Reduce heat to medium and simmer until the liquid reaches your desired consistency. Sample and season with salt and pepper to taste.kosher salt and black pepper
- Stir cooked egg noodles into the sauce and keep over low heat until ready to serve. Garnish with fresh parsley, if desired. Enjoy!fresh parsley
Notes
- Egg Noodles: Adjust the amount of egg noodles that you make to suit your family needs; the nutritional info here is based on 8 ounces uncooked egg noodles total (divided into 4 servings of 2 ounces each), which is a good baseline, but I find the same amount of sauce works well with up to 12 ounces of pasta.
- Beef Broth: Use water + 1 and ¾ teaspoons Better than Bouillon beef base in place of the broth if you have that on hand. It’s fine to just stir the water and the bouillon paste directly into the skillet; the simmering will be enough to dissolve the paste.
- Option to Add Veggies: If you want to make this more of a one-pot meal, mix in some frozen peas or mixed veggies at the same time as you incorporate the beef broth. Alternatively, add diced bell pepper or zucchini, or shredded carrot, in at the same time as the onion.
- Too Mild?: By design this sauce is light on the seasoning—in my book, it’s just enough to have flavor for the adults, but relatively mild to maximize the odds that choosy kids will enjoy it. (Sometimes we all just need that win, you know?) If you want it to be more flavorful, double the amounts of ground sage and dried parsley; consider adding a pinch of rosemary, as well; and be certain to add kosher salt and black pepper to taste.
We love this for a cozy dish that has casserole vibes but is quick and easy to make on the stovetop!