Only 4 core ingredients with zero fancy techniques or hard-to-find items
True set-it-and-forget-it convenience—perfect for hectic weekdays or meal prep
Deeply comforting flavor: rich, savory, and creamy without being heavy
Family-approved: mild, familiar tastes that please both kids and adults
Budget-friendly: uses affordable pantry staples to feed a crowd
Ingredients
Ingredients
(Serves 6)
1 lb ground beef (80/20 blend recommended for best flavor)
1 (10.5 oz) can cream of mushroom soup
Dairy & Eggs
3 cups beef broth (low-sodium preferred for better control of seasoning)
12 oz wide egg noodles
Optional additions: ½ tsp garlic powder, pinch of black pepper, 1 tbsp Worcestershire sauce, or fresh parsley for garnish
Step-by-Step Instructions
Brown the Ground Beef: In a large skillet over medium heat, cook the ground beef, breaking it up with a wooden spoon, until fully browned and no longer pink. Drain excess grease if needed. This step builds foundational flavor and prevents a greasy final dish.
Combine in Slow Cooker: Transfer the cooked beef to a 6-quart slow cooker. Add the cream of mushroom soup and beef broth. Stir gently until the soup is fully incorporated and the mixture is smooth.
Slow Cook for Flavor Development: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. This allows the beef and soup to meld into a rich, deeply savory base.
Add the Egg Noodles: About 30 minutes before serving, stir in the uncooked egg noodles, ensuring they are fully submerged in the liquid. Cover and continue cooking until the noodles are tender but still hold their shape (check at 25 minutes to avoid overcooking).
Rest & Serve: Turn off the slow cooker and let the dish rest, covered, for 5–10 minutes. This allows the sauce to thicken slightly and the noodles to finish absorbing flavor. Give everything a final gentle stir, taste for seasoning, and serve warm in deep bowls.
