7 Easy Steps for the Best Ground Beef and Noodles

A Ground Beef and Noodles Recipe You’ll Make on Repeat

You ever have one of those nights where the fridge feels like a random box of parts? That’s how this recipe was born in my kitchen. I had some ground beef, half a bag of egg noodles, and the usual suspects onion, garlic, a few pantry staples and boom. A comfort food classic was born.

This ground beef and noodles recipe is perfect when you need something quick, hearty, and picky-eater approved. Think of it like the cozy cousin of Salisbury steak or beef stroganoff without all the fuss. It’s got rich flavor, silky gravy, and buttery noodles that catch every drop.

Great for weeknights, especially when the clock’s ticking and hunger’s knocking.

Prep & Cook Times

• Prep Time: 5 minutes
  Just enough time to dice an onion, mince a few garlic cloves, and get your water boiling. No marinating, no advanced prep this one’s a true weeknight hero.
  
• Cook Time: 20 minutes
  Most of that time is hands-off simmering. While the noodles cook and the gravy thickens, you can tidy up or prep a side.
  
• Total Time: ~25 minutes
  From fridge to fork in under half an hour. Ideal for busy evenings when everyone’s hungry now.
  

Kitchen Insight: Want to save more time? Pre-chop onions and garlic on the weekend and store them in airtight containers. Shaves prep down to nearly zero.

Servings

• Yields: 6 generous servings
  This is comfort food with volume. You’ll get hearty bowls that satisfy adults and kids alike. And if you’re cooking for fewer? Leftovers reheat beautifully for lunch or a second dinner.
  

Pro Tip: Store leftovers in individual containers for easy grab-and-go meals the next day.

Course & Cuisine

• Course: Dinner, Lunch
  This ground beef and noodles recipe is versatile enough for both main meals. It’s filling enough to hold its own at dinner with sides, but simple and quick enough to whip up during lunch especially if you’re tired of cold sandwiches and want something warm and satisfying.
  
  It’s also a great make-ahead option: prep it the night before, reheat for a fast lunch, and you’re golden.
  
• Cuisine: American Comfort Food
  This dish taps into classic American weeknight cooking where flavor, affordability, and speed matter most. Inspired by dishes like beef stroganoff and hamburger casseroles, it delivers big flavor without the long cook times or fancy ingredients.
  

Frank’s Note: This is the kind of meal that makes people ask, “Where’d you learn to cook like that?”—even if it only took 25 minutes.

Ingredients

Here’s what you need to pull off this easy ground beef and noodles recipe. Most of these are pantry and fridge staples so you’re likely already halfway there.

Ingredient	Amount	Notes / Tips
Extra Wide Egg Noodles	6 oz	Cook until just al dente—don’t overdo it or they’ll fall apart in the sauce.
Salted Butter	2 tbsp	Adds richness to the noodles and helps coat them in flavor.
Ground Beef	1 lb	Use 85/15 for ideal fat-to-flavor balance. Don’t drain the fat—it’s your base.
Yellow Onion (diced)	1	Adds sweetness and body to the sauce. White onion or shallots also work.
Garlic Cloves (minced)	3	Fresh garlic gives depth—jarred is okay in a pinch.
Worcestershire Sauce	1 tbsp	Boosts savory, beefy flavor—don’t skip it.
Umami Seasoning (optional)	1 tsp	Mushroom powder, Trader Joe’s Umami Blend, or a splash of soy sauce work too.
Italian Seasoning	1 tsp	Adds a subtle herbal note—oregano, thyme, and basil base.
All-Purpose Flour	¼ cup	Thickens the gravy. Make sure to cook it out for a smooth texture.
Beef Broth	2 cups	Use low-sodium if possible—lets you control salt better.
Salt and Pepper	To taste	Season throughout, not just at the end—taste and adjust.
Dried Parsley (garnish)	As needed	Optional, but adds color and a hint of freshness.

Frank’s Tip: Don’t be afraid to riff. No Italian seasoning? Use thyme or oregano. No egg noodles? Try rotini, penne, or even mashed potatoes under the sauce. Make it yours.

Ingredient Swap Ideas:

• No egg noodles? Use rotini, penne, or even mashed potatoes as the base.
  
• No Worcestershire? A mix of soy sauce and a splash of vinegar can pinch-hit in a pinch.
  
• Want it creamier? Stir in a splash of sour cream at the end

Instructions

1. Cook the Noodles

• Bring a large pot of water to a rolling boil. Add a generous pinch of salt or a beef bouillon cube to infuse flavor right into the noodles.
  
• Drop in the egg noodles and cook until al dente about 6 to 7 minutes. You want them tender but still with some bite.
  
• Drain the noodles and return them to the warm pot. Add butter and stir to coat while they’re still hot. This adds richness and keeps them from sticking.
  

Chef Tip: Buttering them early gives that silky, savory base. It’s what separates “meh” noodles from “wow” noodles.

2. Cook the Beef Mixture

• Heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic all at once.
  
• Cook until the beef is fully browned and the onions are translucent about 8–10 minutes.
  
• Don’t drain the fat. This is where flavor lives. Unless it’s swimming, let it ride.
  

Frank’s Note: Browning the beef well (not just “gray”) is key to a rich-tasting gravy. Don’t rush it.

3. Season and Thicken the Sauce

• Add the Worcestershire sauce, Italian seasoning, umami seasoning (if using), and a few cracks of salt and pepper.
  
• Sprinkle flour evenly over the meat. Stir it in well, and cook for 4–5 minutes. This cooks out that raw, pasty flour taste.
  
• Gradually pour in the beef broth while stirring constantly. Scrape up any browned bits from the bottom of the pan that’s flavor gold.
  
• Let the mixture simmer until it thickens into a smooth, glossy gravy about 5 minutes.
  

Texture Cue: You’re looking for a gravy that slowly coats the back of a spoon, not runny or clumpy.

4. Combine and Serve

• Add the buttered noodles to the skillet and gently fold them into the beef and gravy.
  
• Taste and adjust the seasoning don’t skip this. A pinch more salt or splash of Worcestershire can bring it to life.
  
• Garnish with dried or fresh parsley if desired.
  

Frank’s Fix: Let the dish rest off the heat for 3–4 minutes. This lets the sauce thicken just a bit more and cling to every noodle. Trust me this step matters.

Serving Suggestions

This dish is comforting on its own, but here are a few easy sides to round out the meal:

• Buttered corn or peas – A simple veggie that complements the savory beef.
  
• Crusty bread and butter – For mopping up any leftover gravy.
  
• Classic dinner rolls – Soft and warm, perfect for a cozy family-style table.
  
• Cornbread – Adds a Southern twist and balances the richness.
  

Bonus Idea: Serve with a side salad with a tangy vinaigrette to cut through the richness of the dish.

Notes

Storage

• Store any leftovers in an airtight container in the fridge for 3 to 4 days.
  
• Reheat gently on the stove or in the microwave. Add a splash of broth or water to loosen the sauce if needed.
  

Pro Tip: Reheat in a nonstick skillet over medium-low heat for the best texture.

Freezing

• Not ideal to freeze the whole dish the noodles tend to break down and get mushy.
  
• Instead, freeze just the beef and gravy mixture in a sealed container or freezer bag. It’ll hold for up to 3 months.
  
• When ready to serve, thaw, reheat, and toss with freshly boiled egg noodles.
  

Chef’s Call: This little freezer hack means you’re always 10 minutes away from comfort food.

Why You’ll Love This Ground Beef and Noodles Recipe

Benefit	Why It Matters
Quick & Easy	On the table in under 30 minutes—perfect for busy weeknights.
Kid-Friendly	Simple flavors and soft textures make it a hit with picky eaters.
Budget-Friendly	Uses affordable pantry staples—ground beef, noodles, onion, broth.
One-Pan Sauce	Minimal cleanup with a rich, gravy-style sauce made right in the skillet.
Customizable	Add veggies, swap noodles, or tweak the seasoning to match your taste.
Meal Prep Friendly	Stores well and can be portioned for lunches or dinners throughout the week.
Comfort Food Classic	Warm, savory, and satisfying like a hug in a bowl.

Frank’s Perspective: This recipe checks all the boxes fast, filling, flavorful, and flexible. That’s what weeknight cooking is all about.

Frequently Asked Questions: Ground Beef and Noodles Recipe

Can I use another type of pasta instead of egg noodles?

Yes you’ve got options. Elbow macaroni, rotini, penne, or even fettuccine can all work in a pinch. That said, egg noodles are ideal because they’re soft, wide, and designed to soak up sauces like this beefy gravy.

Tip: If you use a different pasta, cook it just shy of al dente so it doesn’t fall apart when folded into the sauce.

Can I add vegetables to this dish?

Absolutely. It’s easy to bulk it up with:

• Frozen peas or corn (toss in at the end)
  
• Sliced mushrooms or diced carrots (sauté them with the onion and beef)
  
• Spinach or kale (stir in at the very end to wilt)
  

Adding veggies makes it more filling and stretches your servings. Great for getting picky eaters their greens.

What’s a good substitute for umami seasoning?

If you don’t have Trader Joe’s Umami Blend or mushroom powder, try:

• A splash of soy sauce
  
• A dash of fish sauce (just a little!)
  
• A spoon of miso paste blended into the broth
  

Or skip it entirely the dish is still rich and flavorful without it. But if you’ve got it? Use it.

Can I double this ground beef and noodles recipe?

Yes, and it’s a great idea for meal prep or feeding a bigger crowd. Just make sure to:

• Use a large skillet or Dutch oven so everything fits
  
• Increase all ingredients proportionally
  
• Let the sauce simmer a bit longer to thicken properly
  

Storage Bonus: Portion leftovers into containers you’ve got ready-to-go lunches for the week.

Conclusion + Call to Action

And there you have it your new go-to ground beef and noodles recipe. It’s fast, forgiving, and full of flavor, whether you’re feeding a busy family or just want something cozy on a Wednesday night.

No fancy techniques, no obscure ingredients just good, honest comfort food done right.

This is the kind of dish I want to eat after a long day.
Now it’s the one you’ll crave, too.