Creamy Ground Beef and Egg Noodles Skillet
A comforting one-pan dinner featuring tender egg noodles tossed in a rich, creamy sauce with seasoned ground beef and aromatic herbs. The combination of beef broth and heavy cream creates a velvety coating that clings perfectly to each noodle, while Worcestershire sauce adds depth and umami. This hearty dish works beautifully for busy weeknight dinners or casual family gatherings, offering the satisfying flavors of classic comfort food with minimal cleanup required.
Ingredients
Instructions
- 1
Cook the egg noodles according to package instructions
- 2
Drain noodles and set aside
- 3
Combine ground beef and onion in skillet
- 4
Cook over medium heat, breaking beef up with spatula, until browned and fully cooked
- 5
Drain any excess fat
- 6
Stir in minced garlic and saute
- 7
Sprinkle flour over cooked beef and stir to combine
- 8
Cook to remove raw flour taste
- 9
Gradually add beef broth, stirring constantly to avoid lumps
- 10
Bring mixture to a simmer
- 11
Stir in heavy cream, Worcestershire sauce, and dried thyme
- 12
Season with salt and pepper to taste
- 13
Let sauce simmer until it thickens slightly
- 14
Fold in cooked egg noodles, tossing to coat in creamy sauce
- 15
Serve hot, garnished with fresh parsley if desired
Tips
Brown the ground beef thoroughly and drain excess fat to prevent a greasy sauce and ensure the best flavor development.
Add the beef broth gradually while stirring constantly to create a smooth, lump-free sauce base.
Let the sauce simmer until slightly thickened before adding noodles to ensure proper coating and consistency.
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can be prepared 1 day ahead and reheated gently on stovetop with splash of broth
Serve hot immediately after combining noodles with sauce
Common Mistakes
Drain excess fat from beef to avoid greasy sauce
Stir constantly when adding broth to prevent lumps
Do not overcook noodles as they will continue cooking in sauce
Substitutions
FAQ
Can I use a different type of pasta for this recipe?
Yes, wide egg noodles work best but you can substitute pappardelle, fettuccine, or any broad pasta that will hold the creamy sauce well.
What if my sauce is too thin after simmering?
Let it simmer longer uncovered to reduce, or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess.