Description

If you’re craving a quick, cozy dinner, this creamy beef and noodles recipe is a great choice. Inspired by classic Hamburger Helper, this homemade version is rich, hearty, and made with simple pantry ingredients. Everything cooks in one pot for an easy, comforting meal that’s perfect for busy weeknights.

Ingredients

1 and 1/2 cups (12fl.oz, 375ml) water, boiling

3 beef bouillon cubes or 3 tablespoons of powdered beef stock

1 tablespoon corn starch

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried parsley

1 teaspoon salt

1/2 teaspoon ground pepper

1 pound (16oz, 454g) lean ground beef

1 and 1/2 cups (12fl.oz, 375ml) whole milk

2 cup (5.3oz, 150g) wide egg noodles, uncooked

Italian parsley for garnish

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Instructions

Measure out the boiling water in a glass measuring cup or something that will allow you to pour. Add the beef bouillon to the hot water and whisk until no granules of bouillon remain.
Add the corn starch, garlic powder, onion powder, parsley, salt and pepper to the beef stock and whisk to combine. Set the spice mixture aside, we’ll get back to it in after we fry the beef.
In a large skillet, fry the beef over medium heat until cooked through and browned. Drain any additional fat from the pan.
Add the spice mixture and the milk to the pan. Stir to combine. Cook over medium heat until it comes to a boil.
Once boiling, add the egg noodles to the pan. Stir to make sure they are submerged. Continue cooking over medium heat for 12-15 minutes or until the noodles are cooked and softened. Stir occasionally, just to make sure that the noodles don’t stick to the bottom of the pan. The sauce should be very thick and should be coating the pasta.
Serve immediately, hot, and enjoy!

Notes

Storage & Freezing Instructions: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave at 50% power or in a low skillet. If the sauce is too dry when you reheat, add a splash of milk or water to get it back to its original creaminess.

You can freeze this dish in an airtight container for up to 3 months. When you are ready to serve, thaw at room temperature and reheat in a low skillet or in the microwave at 50% until heated through. You may need to add a splash of water or milk to loosen the sauce up during the reheat.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Oven/Stovetop
Cuisine: American