Add the beef broth, chicken bouillon, soy sauce, and seasonings in splashes. Whisk to incorporate and allow it to bubble gently as you add it. Let it bubble and reduce while the egg noodles cook. Mix in the cream and cream of mushroom soup.
Reduce heat to low. Stir in the cheese and add the ground beef back.
Add the cooked/drained egg noodles and stir to incorporate. Sauce will continue to thicken upon standing. Serve!
PRO TIPS
Different cuts of beef can be used for this recipe. Sirloin, Flank, Ribeye, Tenderloin are more tender cuts of meat that are better for cooking on the Stove Top.
Mushrooms make a nice addition to this meal, I prefer to sauté them in a separate pan and stir them in at the end.
Cream of chicken soup can be used instead of cream of mushroom if preferred!
Frozen vegetables can be added towards the end as well.
To control the sodium in this recipe, consider using low sodium broth/soy sauce. The bouillon can be omitted as well, (although it does add a great depth of flavor).
BAKED SPAGHETTI AND MEATBALLS
This is the best chicken potpie recipe!
FRIED CABBAGE WITH BACON ONION AND GARLIC
Business-Class Teen Passenger Threw Chips at Me While His Dad Laughed – They Had No Idea They’d Regret It an Hour Later
HOMEMADE RANCH DRESSING RECIPE
Triple Chocolate Cake
Starbucks Worker Reduced To Tears With 8-Hour Shift
Growing up we didn’t have a lot. My mama made this regularly. It’s simple but tasty. Also taught me a thing or two about appreciation!.
After one bite, my daughter was begging me to tell her how to make it!
