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).
Chile Rellenos Casserole
Salted butter caramel rolled biscuit
Meat-Stuffed Puff Pastry with Vegetable Side Salad
Swedish Meatballs
Don’t throw banana peels in the trash. Discover 8 ways to recycle them through gardening
For the Cake
The genius trick for cleaning the washing machine drawer: it will be like new and free of mold
Good to know! Thanks ma!
Clean Your Stove Top with Lemon: A Natural and Effective Method
