Easy Beef Egg Noodles
Super comforting, this tasty Easy Beef Egg Noodles dish is so satisfying! It’s easy to make and ready in less than 30 minutes… bonus!
Ingredients
EGG NOODLES
- 4 cups extra-broad egg noodles see Recipe
- 3 tbsp. butter
BEEF
- 1 1/2 lbs. lean ground beef
- freshly ground mixed peppercorns, to taste and divided
- 1 cup yellow onions, diced
- 1/2 cup red peppers, diced
- 1/2 cup poblano peppers, diced
- ground Himalayan pink salt, to taste
- 2 cups (about 6.5 oz.) button mushrooms, washed and sliced
- 2 large cloves garlic, pressed
- 1 can (10 oz./284 ml.) cream of mushroom soup
- 1/4 cup 35% heavy cream
- 1 tbsp. Italian seasoning see Recipe
- 1/2 tbsp. hot sauce such as Cholula or Valentina, or to taste
- 1/4 cup low-sodium beef broth
- 1 cup sharp Cheddar cheese, shredded
- 1/2 cup Pepper Jack cheese, shredded
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
EGG NOODLES
- Cook egg noodles according to directions, drain, add butter, and set aside.
BEEF
- In a large skillet over medium heat, add ground beef, season with pepper, breaking it into small pieces. Cook until no longer pink.
- Using a slotted spoon, scoop the meat into a bowl, and set aside.
- Discard most of the liquid from the skillet, keeping only 2 tbsp. Add onions, red peppers and poblano peppers; season with ground sea salt. Sauté vegetables for 3 to 4 minutes.
- Add mushrooms, season with mixed peppercorns, and sauté 4 minutes or until soft.
- To this, add pressed garlic and sauté for only 1 minute.
- Add a can of cream of mushroom soup and heavy cream; stir.
- Add Italian seasoning and hot sauce; blend well.
- Return ground beef back to the skillet and pour in some beef broth; stir again.
- Drop in cooked buttered egg noodles and give a good stir so everything is well blended.
- Add sharp Cheddar cheese and Pepper Jack cheese. Stir until the cheeses are melted - don’t forget to taste and adjust if necessary.
- Spoon mixture into warm bowls and garnish with fresh chopped parsley.