Go Back
Cooked beef and noodles in a stainless steel pan with a spoon in it.
Print Pin
4.91 from 22 votes

Old-Fashioned Beef and Noodles

Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 471kcal
Author Kristine Underwood

Ingredients

  • 1 lb ground beef (lean, 85-93%)
  • 1 medium yellow onion (chopped)
  • 3 tsp minced garlic (or 3 cloves of garlic, chopped)
  • 3 TBS Worcestershire sauce
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/4 cup flour
  • 3 1/2 cups beef broth (save 1/2 cup for adding back at the end if needed)
  • 3 cups egg noodles (uncooked)

Instructions

  • In a large cast iron skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain any excess grease if needed, but leave a little for flavor.
  • Add the garlic and cook for another minute, just until fragrant.
  • Stir in the Worcestershire sauce, Italian seasoning, salt, and pepper. Cook for 1–2 minutes, stirring to combine.
  • Sprinkle the flour over the beef mixture and stir to coat evenly. Cook for another minute to get rid of the raw flour taste.
  • Slowly pour in 3 cups of beef broth, stirring as you go to keep it smooth.
  • Add the uncooked egg noodles and bring everything to a simmer.
  • Reduce the heat to medium-low and let it simmer, uncovered, for 15–20 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened. If it gets too thick, add the remaining ½ cup of broth a little at a time until it’s how you like it.
  • Store leftovers in an airtight container in the refrigerator for 3-5 days.
Notes
  • Let the beef get a little color before stirring too much, the browning is where the flavor comes from.
  • If your pan looks a little dry while cooking the beef and onion, that just means your meat is leaner. It’ll all come together once the broth is added.
  • Stir the flour in well before adding the broth. It might look a little pasty for a minute, but that’s what gives you a smooth, thicker sauce in the end.
  • Keep an eye on the noodles toward the end. They cook right in the broth and can go from perfect to a little too soft if left too long.
  • This will thicken as it sits. If it looks just right in the pan, expect it to be a bit thicker once it cools, just add a splash of broth when reheating.
  • Taste and adjust at the end. A pinch more salt or an extra splash of Worcestershire can wake everything up if it feels flat.
  • Leftovers are actually really good. The noodles soak up more flavor overnight, so don’t be surprised if you like it even better the next day.
Nutrition
Serving: 1 serving | Calories: 471kcal | Carbohydrates: 34g | Protein: 27g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1377mg | Potassium: 695mg | Fiber: 2g | Sugar: 3g | Vitamin A: 46IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 5mg