Ingredients

• 2 ½ cups beef broth
  
• 1 chicken bouillon cube
  
• 1 teaspoon soy sauce (or substitute Worcestershire)
  
• 1 teaspoon onion powder
  
• ½ teaspoon each: garlic powder, mustard powder, dried thyme
  
• ½ cup heavy cream (or replace with half and half or milk)
  

• 1 lb. ground beef
  
• Salt and pepper
  
• 1 small onion, diced
  
• 3 cloves garlic, minced
  
• 1/2 lb. egg noodles, uncooked (see notes)
  
• 3 tablespoons butter
  
• 3 tablespoons flour
  
• 1 (10.5 oz.) can cream of mushroom soup
  
• 2 cups shredded cheddar cheese

Instructions

1. In a large measuring cup, whisk together all sauce ingredients and set the mixture aside. Prep the rest of the ingredients so they’re ready to go.
2. Season the ground beef lightly with salt and pepper. Warm a deep 12-inch skillet over medium-high heat and add the beef along with the diced onion. Cook for 7–10 minutes, breaking the meat apart as it browns. Once fully cooked, drain off the excess fat and transfer the mixture to a plate.
3. While continuing with the next steps, bring a generously salted pot of water to a boil for the noodles.
4. Using the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about a minute. Sprinkle in the flour and stir for 1–2 minutes, just until the raw flour smell disappears and it begins to take on a little color.
5. Slowly pour in the prepared sauce, adding it in small portions while stirring constantly. Allow the mixture to come to a boil, then lower the heat to a gentle simmer. Stir in the cream of mushroom soup and let the sauce simmer uncovered for 10 minutes.
6. Cook the egg noodles according to the package instructions until al dente. Drain them when done.
7. Reduce the sauce heat to low. Add the shredded cheese and stir until it melts smoothly into the sauce. Return the cooked beef and onions to the skillet.
8. Add the drained noodles and fold everything together until well coated. The sauce will thicken as it rests. Serve warm.

• This recipe creates a generous amount of sauce. If you prefer a higher pasta ratio, you can use up to ¾ lb. egg noodles.
  
• You can swap the ground beef for tender cuts like sirloin, flank, ribeye, or tenderloin.
  
• Sautéed mushrooms make a great addition—cook them separately and stir them in at the end.
  
• Cream of chicken soup can replace cream of mushroom if that’s your preference.
  
• Frozen veggies mix in nicely during the final few minutes.
  
• To reduce sodium, choose low-sodium broth or soy sauce, and skip the bouillon cube if needed.
  
• For the best melt and flavor, shred cheddar from a block instead of using pre-shredded cheese.