Creamy Egg Noodles with Ground Beef is a cozy, no-fuss meal that brings the rich, comforting flavors of a classic stroganoff without the extra work. It’s perfect for those weeknights when you need something quick, satisfying, and filling that the whole family will love.

A white plate with creamy egg s noodles and ground beef with a fork lifting some off the plate.

This incredibly easy ground beef and egg noodle dish comes together in just four steps and takes less than 30 minutes to prepare. It's like a homemade hamburger helper—practically as easy as cooking from a box, but with real ingredients and way more flavor.

The creamy sauce is reminiscent of beef stroganoff but uses ground beef instead of steak strips, making it more economical and simpler to cook. It is perfect for busy cooks who still want to serve a delicious meal without spending hours in the kitchen.

You'll love how quickly this comforting dish comes together, leaving you more time to enjoy dinner with your family.

Key Ingredient Information

Ingredients for the beef and egg noodle dinner labeled and in individual bowls.

The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Egg Noodles - Any thick noodle works for this recipe, from wide egg noodles to pappardelle.
Ground Beef - 85/15 ground beef has lots of flavor, and you won't need to drain off much fat.
Onions - White or yellow onions can be used.
Flour - All-purpose flour is used to thicken the sauce.
Beef Broth - Use low-sodium broth, beef stock, or bone broth, or reduce the amount of salt added.
Sour Cream - Full-fat sour cream makes the sauce slightly thicker than low-fat, but there's a minimal difference. Cream cheese can be substituted.

How to Make Egg Noodles with Ground Beef

2 side-by-side images with cooked ground beef on the left, and flour sprinkled over the top on the right.

Brown Ground Beef

Cook the noodles to al dente, then drain and set aside. Then, brown the ground beef and onions in a large skillet.
Cook the flour for about one minute before adding the broth. This will help it absorb into the meat and thicken properly.

Pro Tip: Save on dishes by cooking the noodles in a large stockpot and draining them. Then, use the same pan to brown the beef and prepare your sauce.

2 images, pouring beef broth into the pan of beef, and saucy beef.

Simmer in Broth

Slowly pouring in the broth helps prevent the flour from clumping.

2 images with sour cream on top of sauce, and mixed in for a creamy sauce.

Mix in Sour Cream

Remove the pan from the heat before adding the sour cream. The residual heat will melt the sour cream into the sauce without curdling.
Taste and adjust seasonings to your preference.

Two images with noodles added to sauce, then stirred in.

Add Noodles

Toss in the noodles just before serving. If they sit for too long, they will continue cooking and become mushy.

Pro Tip: To prepare this as a one-pot dinner, increase the beef broth to 4 cups and add uncooked noodles to the pan with the broth. Simmer until the noodles are tender.

What to Serve with Ground Beef Stroganoff

Growing up, this type of dinner was served with a side salad, steamed broccoli, and, on special occasions, strawberry pretzel salad.
Green beans or asparagus are other simple green veggie options.
Roasted carrots complement the beefy flavors nicely.
If you want something to soak up the delicious sauce, serve with crusty bread or garlic toast.

Creamy ground beef stroganoff with egg noodles being stirred by a wooden spoon in a skillet.

Recipe Variations

Add 1 cup of sliced mushrooms when cooking the onions.
Toss 1 cup of frozen peas or mixed vegetables with the beef for an all-in-one dinner.
Add ¼ cup of red wine with the beef broth for depth of flavor.
For added richness, stir in ½ cup of shredded cheddar, mozzarella cheese, or ¼ cup of Parmesan cheese before serving.
Skip the noodles and spoon the creamy beef sauce over steamed rice.

Storage Guidelines

Transfer any leftover beef noodle casserole to an airtight container. Store in the refrigerator for 3-4 days. The noodles will absorb some of the sauce.

Add a splash of beef broth or cream to your leftovers and reheat in the microwave or over medium heat in a skillet until warmed throughout.

I do not recommend freezing this recipe, as the sour cream will separate from the sauce, and the noodles will absorb the liquid and get mushy. However, you can prepare the sauce up to the point of adding the sour cream and freeze that for up to 3 months. Heat the sauce when ready to serve, then stir in the sour cream and noodles.

A plate of beef and noodles, a pan filled with the recipe, and sprigs of parsley on a light grey background.

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Recipe

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5 from 1 vote

Key Ingredient Information