Description
A delicious creamy beef and noodle dish that’s easy to make and perfect for dinner.
Ingredients
Scale
- 1 and 1/2 cups 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 lean ground beef
- 1 and 1/2 cups whole milk
- 2 cups wide egg noodles, uncooked
- Italian parsley for garnish
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.
- 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 to prevent sticking.
- The sauce should be very thick and should be coating the pasta. Serve immediately, hot, and enjoy!
Notes
- This dish can be garnished with fresh Italian parsley for added flavor.
- Make sure to stir the noodles occasionally to prevent them from sticking to the pan.
- For a spicy kick, consider adding crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 6g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg