Pantry Beef & Noodles
A comforting, budget-friendly meal made with pantry staples and ready in about 30 minutes.
Ingredients
1 lb (450 g) ground beef
8 oz (225 g) egg noodles
1 small onion, diced
2 cloves garlic, minced
2 cups beef broth
1 (10.5 oz/300 g) can cream of mushroom soup
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper, to taste
1 tablespoon olive oil or butter
1 cup shredded cheddar cheese (optional)
Chopped fresh parsley, for garnish (optional)
Instructions
Cook the egg noodles according to the package directions. Drain and set aside.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess fat.
Stir in the beef broth, cream of mushroom soup, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 5–7 minutes until slightly thickened.
Add the cooked noodles and stir until evenly coated with the sauce.
If using cheese, sprinkle it over the noodles, cover the skillet, and let it melt for 2–3 minutes.
Garnish with chopped parsley and serve hot.
Serving Suggestions
Serve with garlic bread, a side salad, or steamed green beans.
