24 Delicious Recipes with Egg Noodles and Hamburger Meat

Craving something hearty and satisfying? You’ve come to the right place! This collection of 24 delicious recipes featuring egg noodles and hamburger meat is all about comfort food made easy. From quick weeknight dinners to family favorites, these dishes are sure to become regulars in your meal rotation. Get ready to discover mouthwatering combinations that will have everyone asking for seconds!

Classic Beef and Egg Noodle Casserole

Keeping things cozy and straightforward, this beef and egg noodle casserole delivers comfort without complexity. Kitchen staples come together for a satisfying one-dish meal that’s perfect for busy weeknights.

Ingredients

– 1 lb ground beef (I like 85/15 for optimal flavor without excess grease)
– 8 oz wide egg noodles (the extra-wide ones hold the sauce beautifully)
– 1 cup sour cream (full-fat gives the creamiest texture)
– 1 can (10.5 oz) cream of mushroom soup (classic condensed, undiluted)
– 1 cup shredded cheddar cheese (sharp cheddar melts perfectly)
– 1/2 cup whole milk (room temp blends smoother)
– 1 small yellow onion, finely diced (sweet varieties caramelize nicely)
– 2 tbsp unsalted butter (my go-to for rich browning)
– 1 tsp garlic powder (adds depth without chopping)
– 1/2 tsp black pepper (freshly cracked for best flavor)
– 1/4 tsp salt (adjust after tasting the final mix)

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with butter or non-stick spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the egg noodles and cook for 6 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the noodles thoroughly in a colander and return them to the warm pot off the heat.
5. While noodles cook, melt 1 tbsp butter in a large skillet over medium-high heat.
6. Add the diced onion and cook for 3-4 minutes until translucent and lightly browned.
7. Crumble in the ground beef and cook for 6-8 minutes, breaking it up with a spatula, until no pink remains.
8. Drain any excess fat from the skillet, then stir in the garlic powder, salt, and black pepper.
9. In a medium bowl, whisk together the cream of mushroom soup, sour cream, and whole milk until smooth.
10. Tip: For extra creaminess, let the sour cream sit out for 10 minutes to take the chill off before mixing.
11. Pour the soup mixture over the cooked noodles in the pot and stir gently to coat evenly.
12. Fold in the beef and onion mixture until well combined.
13. Transfer the entire mixture to the prepared baking dish and spread it into an even layer.
14. Sprinkle the shredded cheddar cheese evenly over the top.
15. Bake uncovered for 20-25 minutes until the cheese is fully melted and the edges are bubbly.
16. Tip: For a golden-brown crust, switch the oven to broil for the final 1-2 minutes, watching closely to prevent burning.
17. Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to thicken.
18. Tip: Leftovers reheat beautifully—cover with foil and warm at 350°F for 15 minutes to maintain moisture. Hearty and satisfying, this casserole boasts tender noodles enveloped in a rich, creamy sauce with savory beef notes. The melted cheddar forms a golden blanket that adds both visual appeal and a sharp contrast to the mild base. Serve it alongside a crisp green salad or steamed vegetables to balance the richness.

Hearty Hamburger Stroganoff with Egg Noodles

Usually, I crave something comforting that doesn’t require hours in the kitchen. This hamburger stroganoff is my weeknight savior, delivering rich flavor with minimal fuss.

Ingredients

• 1 lb ground beef (I use 85/15 for the best flavor balance)
• 8 oz wide egg noodles (the extra surface area holds the sauce beautifully)
• 1 yellow onion, finely diced (sweet varieties work wonders here)
• 8 oz cremini mushrooms, sliced (they have deeper flavor than white buttons)
• 2 cloves garlic, minced (fresh only—jarred just doesn’t compare)
• 2 tbsp all-purpose flour (for that perfect sauce thickness)
• 1 ½ cups beef broth (low-sodium lets you control the salt)
• 1 cup sour cream (full-fat for maximum creaminess)
• 2 tbsp Worcestershire sauce (this is the secret umami booster)
• 2 tbsp unsalted butter (I always keep mine cold until use)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp paprika (smoked paprika adds a nice depth)
• Salt and black pepper (freshly cracked pepper makes all the difference)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add egg noodles and cook for 7 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly and return them to the warm pot off the heat.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add ground beef and cook for 5-6 minutes, breaking it into small crumbles with a wooden spoon.
6. Season beef with ½ teaspoon salt and ¼ teaspoon black pepper while cooking.
7. Transfer cooked beef to a plate using a slotted spoon, leaving drippings in the skillet.
8. Add butter to the skillet and melt over medium heat.
9. Add diced onion and cook for 4 minutes until translucent, stirring frequently.
10. Add sliced mushrooms and cook for 6 minutes until browned and tender.
11. Stir in minced garlic and cook for 1 minute until fragrant.
12. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly to form a roux.
13. Gradually pour in beef broth while whisking continuously to prevent lumps.
14. Add Worcestershire sauce and paprika, then bring to a simmer.
15. Cook for 3-4 minutes until sauce thickens enough to coat the back of a spoon.
16. Reduce heat to low and stir in sour cream until fully incorporated.
17. Return cooked beef to the skillet and heat through for 2 minutes.
18. Combine sauce with cooked noodles in the large pot, tossing gently to coat.

Mouthwatering beef and mushrooms swim in that tangy, creamy sauce clinging to every noodle. Serve it straight from the pot for maximum comfort, or garnish with fresh parsley for a bright contrast to the rich flavors.

Cheesy Hamburger and Noodle Skillet

Famished after a long day? This cheesy hamburger and noodle skillet comes together in under 30 minutes with minimal cleanup. It’s the ultimate comfort food that satisfies both kids and adults alike.

Ingredients

– 1 lb ground beef (I prefer 80/20 for better flavor)
– 8 oz egg noodles (the wide ones hold the sauce beautifully)
– 1 yellow onion, diced (sweet onions work great here)
– 2 cloves garlic, minced (fresh is always better than jarred)
– 1 can (15 oz) tomato sauce (I like the no-salt-added version)
– 1 cup beef broth (homemade if you have it)
– 2 cups shredded cheddar cheese (sharp cheddar adds more punch)
– 1 tbsp olive oil (extra virgin is my go-to)
– 1 tsp paprika (smoked paprika adds nice depth)
– Salt and black pepper to season

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 3-4 minutes until translucent, stirring occasionally.
3. Add ground beef, breaking it up with a wooden spoon, and cook for 6-7 minutes until browned.
4. Stir in minced garlic and cook for 1 minute until fragrant (don’t let it burn).
5. Sprinkle in 1 tsp paprika and season generously with salt and black pepper.
6. Pour in 1 can tomato sauce and 1 cup beef broth, scraping up any browned bits from the bottom.
7. Add 8 oz egg noodles directly to the skillet, stirring to coat them in the sauce.
8. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12 minutes until noodles are tender.
9. Remove from heat and sprinkle 2 cups shredded cheddar cheese evenly over the top.
10. Cover and let sit for 3-4 minutes until cheese is fully melted.

Creamy, cheesy, and deeply satisfying, this skillet meal delivers perfect comfort in every bite. The noodles absorb the rich beef flavor while staying pleasantly firm. Try topping with fresh parsley or serving with garlic bread for extra crunch.

Savory Beef and Noodle Hotdish

You know those chilly evenings when only a hearty, comforting dish will do? This savory beef and noodle hotdish delivers exactly that cozy satisfaction with minimal fuss. Your kitchen will smell incredible as it bakes.

Ingredients

– 1 lb ground beef (I like 80/20 for better flavor)
– 8 oz wide egg noodles (the extra-wide ones hold the sauce beautifully)
– 1 medium yellow onion, diced (I always keep these chopped in my fridge)
– 2 cloves garlic, minced (fresh makes all the difference here)
– 1 cup frozen peas (no need to thaw—they cook perfectly in the oven)
– 1 can cream of mushroom soup (the classic Campbell’s works best)
– 1 cup beef broth (use low-sodium to control saltiness)
– 1 cup shredded cheddar cheese (sharp cheddar gives the best melt)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp Worcestershire sauce (this secret ingredient adds depth)
– ½ tsp black pepper (freshly ground if you have it)

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the wide egg noodles and cook for 6 minutes until al dente.
4. Drain the noodles thoroughly in a colander.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
6. Add the diced yellow onion and cook for 4 minutes until translucent.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Add the ground beef, breaking it up with a spatula as it cooks.
9. Cook the beef for 8 minutes until no pink remains, stirring occasionally.
10. Drain any excess grease from the skillet.
11. Stir in the cream of mushroom soup, beef broth, and Worcestershire sauce.
12. Add the frozen peas and black pepper, stirring to combine.
13. Tip: Let the mixture simmer for 3 minutes to thicken slightly—this prevents a watery hotdish.
14. Combine the beef mixture with the drained noodles in a 9×13 baking dish.
15. Sprinkle the shredded cheddar cheese evenly over the top.
16. Tip: For extra crispy edges, lightly grease your baking dish before assembling.
17. Bake uncovered at 375°F for 25 minutes until bubbly around the edges.
18. Tip: Switch to broil for the final 2 minutes if you prefer a golden-brown cheese crust.
19. Remove from oven and let rest for 5 minutes before serving.
Let this hotdish rest those few minutes—the flavors settle beautifully. The noodles soak up the savory sauce while maintaining a satisfying bite. Serve it straight from the baking dish with a simple green salad for the ultimate comfort meal.

Creamy Ground Beef and Mushroom Noodles

Dinner doesn’t get much simpler than this creamy, savory pasta dish. Dig into a bowl of tender noodles coated in a rich, beefy mushroom sauce that comes together in under 30 minutes. It’s the kind of meal that feels indulgent but is surprisingly straightforward to whip up on a busy weeknight.

Ingredients

• 1 lb ground beef (I like 85/15 for the best flavor balance)
• 8 oz egg noodles (the wide ones hold the sauce beautifully)
• 8 oz cremini mushrooms, sliced (baby bellas add such deep flavor)
• 1 small yellow onion, finely diced (this builds the flavor foundation)
• 2 cloves garlic, minced (fresh only—jarred just doesn’t compare)
• 1 cup beef broth (use low-sodium to control saltiness)
• 1/2 cup heavy cream (this is what creates that luxurious texture)
• 1/4 cup sour cream (full-fat gives the creamiest result)
• 2 tbsp Worcestershire sauce (this secret ingredient adds umami depth)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp smoked paprika (it gives a subtle smoky background note)
• 1/2 tsp black pepper (freshly cracked makes all the difference)
• 1/4 tsp salt (adjust after tasting since broth adds salt)
• 2 tbsp chopped fresh parsley (for that bright finish)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add egg noodles and cook for exactly 7 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly and return them to the hot pot off the heat.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add ground beef and break it apart with a wooden spoon into small crumbles.
6. Cook beef undisturbed for 2 minutes to develop a brown crust, then stir and continue cooking until no pink remains, about 5 minutes total.
7. Add diced onion and sliced mushrooms to the skillet with the beef.
8. Sauté vegetables until mushrooms have released their liquid and onions are translucent, about 6 minutes.
9. Stir in minced garlic and cook for exactly 30 seconds until fragrant—don’t let it burn.
10. Sprinkle smoked paprika, black pepper, and salt over the beef mixture.
11. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the pan bottom.
12. Simmer the mixture uncovered until liquid reduces by half, about 4 minutes.
13. Reduce heat to low and stir in heavy cream until fully incorporated.
14. Add sour cream and whisk continuously until the sauce is smooth and creamy.
15. Fold the drained noodles into the skillet sauce until every strand is coated.
16. Garnish with chopped fresh parsley just before serving.

You’ll love how the creamy sauce clings to every noodle while the mushrooms add earthy depth. The beef stays wonderfully tender against the pasta’s slight chew. Try serving it with a simple green salad for contrast, or top with extra black pepper for those who like a bit of heat.

Spicy Taco Egg Noodle Bake

Zesty and comforting, this Spicy Taco Egg Noodle Bake combines weeknight ease with bold Tex-Mex flavors. Perfect for feeding a crowd or meal prepping, it comes together in one dish with minimal cleanup. You’ll love the creamy, spicy layers baked to golden perfection.

Ingredients

– 8 ounces wide egg noodles (I always keep these in my pantry for quick dinners)
– 1 pound ground beef (85/15 works best for flavor without being greasy)
– 1 medium yellow onion, diced (I prefer sweet onions for balance)
– 2 cloves garlic, minced (fresh is essential here)
– 1 packet taco seasoning (my secret is adding an extra teaspoon of cumin)
– 1 can (10 ounces) diced tomatoes with green chilies, undrained (Rotel is my go-to for consistent heat)
– 1 can (8 ounces) tomato sauce (plain works perfectly)
– 1 cup sour cream (full-fat gives the creamiest texture)
– 2 cups shredded cheddar cheese (I like sharp cheddar for maximum flavor)
– 1 tablespoon olive oil (extra virgin is my kitchen staple)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook egg noodles according to package directions until al dente, then drain thoroughly.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
5. Add ground beef, breaking it up with a wooden spoon, and cook for 6-7 minutes until no pink remains.
6. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
7. Drain excess grease from the skillet, leaving about 1 tablespoon for flavor.
8. Add taco seasoning, salt, and pepper to the beef mixture, stirring to coat evenly.
9. Pour in diced tomatoes with green chilies and tomato sauce, stirring to combine.
10. Simmer the mixture for 5 minutes over medium heat until slightly thickened.
11. Spread half of the cooked egg noodles evenly in the prepared baking dish.
12. Dollop half of the sour cream over the noodles and spread gently with a spatula.
13. Spoon half of the beef mixture over the sour cream layer.
14. Sprinkle 1 cup of shredded cheddar cheese over the beef layer.
15. Repeat layers with remaining noodles, sour cream, beef mixture, and cheese.
16. Cover the dish with foil and bake for 20 minutes at 375°F.
17. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden brown.
18. Let the bake rest for 5 minutes before serving to allow layers to set. Outstandingly creamy with a satisfying spicy kick, the melted cheese forms a golden crust over tender noodles. Serve it straight from the baking dish with a simple green salad for contrast, or scoop leftovers into tortillas for next-day tacos.

Beefy Italian Noodles with Marinara

Grab your skillet because this beefy Italian noodle dish comes together faster than takeout. Ground beef and marinara create that classic comfort food vibe we all crave on busy nights. Simple ingredients, big flavor payoff.

Ingredients

– 1 lb ground beef (80/20 blend for best flavor)
– 8 oz egg noodles (the wide ones hold sauce beautifully)
– 2 cups marinara sauce (I always use Rao’s for that restaurant-quality taste)
– 1 medium yellow onion, finely diced (this adds sweet depth)
– 3 garlic cloves, minced (fresh only—jarred just doesn’t compare)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 tsp dried oregano (crush it between your fingers to wake up the oils)
– 1/2 tsp red pepper flakes (adjust based on your heat preference)
– 1/2 cup grated Parmesan cheese (the good stuff, not the canned kind)
– Fresh basil leaves for garnish (torn right before serving)
– Salt and black pepper (I’m generous with both)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent and slightly golden.
4. Add ground beef, breaking it up with a wooden spoon into small crumbles.
5. Cook beef for 6-7 minutes until no pink remains, stirring occasionally.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Stir in dried oregano and red pepper flakes, toasting for 30 seconds.
8. Pour in marinara sauce, scraping up any browned bits from the skillet bottom.
9. Reduce heat to low and simmer sauce uncovered for 10 minutes.
10. Meanwhile, cook egg noodles in boiling water for 6-7 minutes until al dente.
11. Drain noodles thoroughly but don’t rinse—the starch helps sauce cling.
12. Add cooked noodles directly to the skillet with beef sauce.
13. Toss everything together until noodles are evenly coated.
14. Stir in half the Parmesan cheese until melted into the sauce.
15. Season with salt and black pepper, tasting and adjusting as needed.

Let this dish rest for 2 minutes before serving—the sauce thickens perfectly as it sits. The wide noodles catch every bit of that rich, beefy marinara, while the Parmesan adds salty complexity. Serve it family-style with extra cheese and torn basil scattered over the top for a restaurant-worthy presentation.

Hamburger Meat and Noodle Stir-Fry

Forget complicated weeknight dinners—this hamburger meat and noodle stir-fry comes together in under 30 minutes. Fresh ingredients and bold flavors make it a family favorite that’s endlessly adaptable. Follow these straightforward steps for a satisfying meal that beats takeout every time.

Ingredients

– 1 lb ground beef (I like 85/15 for optimal flavor without too much grease)
– 8 oz dried egg noodles (the wide, flat ones hold sauce beautifully)
– 2 tbsp vegetable oil (a neutral oil that can handle high heat)
– 1 medium yellow onion, thinly sliced (sweet varieties like Vidalia work well here)
– 2 cloves garlic, minced (fresh is best—skip the jarred stuff)
– 1 cup frozen mixed vegetables (my go-to is peas and carrots for color and crunch)
– 3 tbsp soy sauce (use low-sodium if you’re watching salt intake)
– 1 tbsp oyster sauce (this adds depth—don’t skip it!)
– 1 tsp sesame oil (just a drizzle at the end for aroma)
– 2 green onions, sliced (for a fresh, bright finish)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add egg noodles and cook for 6–8 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly and toss with 1 tsp sesame oil to keep them from clumping.
4. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
5. Add ground beef, breaking it up with a spatula into small crumbles.
6. Cook beef for 5–7 minutes until browned and no pink remains, stirring frequently.
7. Tip: Drain excess grease from the skillet for a less oily stir-fry.
8. Add sliced onion and cook for 3–4 minutes until softened and translucent.
9. Stir in minced garlic and cook for 30 seconds until fragrant—don’t let it burn.
10. Add frozen mixed vegetables and cook for 2–3 minutes until heated through.
11. Tip: Pat thawed vegetables dry with a paper towel to avoid a watery sauce.
12. Pour in soy sauce and oyster sauce, stirring to coat everything evenly.
13. Add cooked noodles to the skillet, tossing gently to combine with the meat and sauce.
14. Cook for 1–2 minutes until everything is heated through and well-mixed.
15. Tip: For a crisp-tender texture, don’t overcook the vegetables after adding sauce.
16. Remove from heat and garnish with sliced green onions.
Looking at the finished dish, you’ll love the contrast between tender noodles and savory beef crumbles. The sauce clings perfectly to each strand, with pops of sweetness from the carrots and onions. Serve it straight from the skillet with extra green onions or a sprinkle of red pepper flakes for heat.

One-Pot Swedish Meatball Egg Noodles

Frozen meatballs transform this comforting classic into a weeknight lifesaver. Forget the traditional pasta—egg noodles soak up the rich, creamy sauce perfectly. This one-pot wonder delivers Swedish meatball flavor with minimal cleanup.

Ingredients

– 1 lb frozen beef meatballs (I always keep a bag in the freezer for emergencies)
– 8 oz wide egg noodles (the extra surface area catches more sauce)
– 1 yellow onion, finely diced (sweet varieties work best here)
– 2 cloves garlic, minced (fresh makes all the difference)
– 4 cups beef broth (low-sodium lets you control the salt)
– 1 cup heavy cream (don’t skimp—this creates the luxurious texture)
– 2 tbsp Worcestershire sauce (my secret umami booster)
– 1 tbsp Dijon mustard (adds subtle tang without overpowering)
– 1 tsp paprika (smoked paprika adds nice depth)
– 2 tbsp chopped fresh parsley (save some for garnish)
– 2 tbsp butter (salted butter balances the richness)
– 2 tbsp all-purpose flour (for the perfect sauce thickness)

Instructions

1. Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over onion mixture and cook for 2 minutes, stirring constantly to form a roux.
5. Gradually whisk in beef broth until smooth and no lumps remain.
6. Add Worcestershire sauce, Dijon mustard, and paprika to the pot.
7. Stir in frozen meatballs and bring mixture to a simmer.
8. Reduce heat to medium-low, cover, and simmer for 15 minutes until meatballs are heated through.
9. Add egg noodles to the pot, submerging them completely in the liquid.
10. Cover and cook for 8 minutes, stirring halfway through to prevent sticking.
11. Pour in heavy cream and stir to combine.
12. Simmer uncovered for 3-5 minutes until sauce thickens slightly.
13. Remove from heat and stir in chopped parsley.
14. Let rest for 5 minutes before serving to allow flavors to meld. Every ingredient works together here—the tender noodles absorb the creamy sauce while the meatballs stay juicy. Egg noodles provide the perfect chewy texture against the smooth gravy. Serve this over mashed potatoes for ultimate comfort or with a crisp green salad to cut through the richness.

Hamburger and Egg Noodle Soup

Perfect for chilly evenings, this hamburger and egg noodle soup transforms simple ingredients into a deeply satisfying meal. Packed with savory ground beef and tender noodles, it comes together in under 30 minutes. Prepare to warm up from the inside out.

Ingredients

• 1 lb ground beef (I like 80/20 for better flavor)
• 8 oz wide egg noodles (the extra-wide ones hold up beautifully)
• 6 cups beef broth (low-sodium lets you control the salt)
• 1 medium yellow onion, diced (I always keep these chopped in my freezer)
• 2 carrots, sliced into ¼-inch rounds (no need to peel if they’re fresh)
• 2 celery stalks, chopped
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 2 garlic cloves, minced (fresh makes all the difference)
• 1 tsp dried thyme
• ½ tsp black pepper, freshly ground

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add ground beef and break it apart with a wooden spoon, cooking for 5-6 minutes until no pink remains.
3. Tip: Drain excess fat but leave about 1 tablespoon for cooking the vegetables.
4. Add diced onion, carrots, and celery to the pot, stirring to coat in the oil.
5. Sauté vegetables for 4-5 minutes until onions turn translucent and carrots begin to soften.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in beef broth, scraping any browned bits from the bottom of the pot.
8. Add dried thyme and black pepper, then bring to a boil.
9. Tip: Taste the broth now and adjust seasoning before adding noodles.
10. Once boiling, add egg noodles and reduce heat to maintain a steady simmer.
11. Cook for 8-9 minutes, stirring occasionally, until noodles are al dente.
12. Tip: Don’t overcook the noodles—they’ll continue softening in the hot broth.
13. Remove from heat and let stand for 2 minutes before serving.

Ultimate comfort in a bowl, this soup delivers tender noodles swimming in rich, beefy broth with just enough vegetable crunch. The ground beef adds hearty substance without overwhelming the delicate egg noodles. Serve it with crusty bread for dipping, or top with fresh parsley for a bright finish.

Thai Chili Beef Noodles

Vividly aromatic and packed with heat, these Thai chili beef noodles come together in under 30 minutes. The combination of tender beef, chewy rice noodles, and spicy-sweet sauce makes this a weeknight favorite. I love how the fresh herbs brighten up the rich flavors.

Ingredients

– 8 oz flat rice noodles (I always soak these first for perfect texture)
– 1 lb flank steak, thinly sliced against the grain (freeze for 15 minutes for easier slicing)
– 3 tbsp vegetable oil (divided for different cooking stages)
– 4 garlic cloves, minced (fresh is essential here)
– 2 Thai chilies, finely chopped (adjust based on your heat tolerance)
– 1/4 cup soy sauce (I prefer low-sodium to control saltiness)
– 2 tbsp brown sugar
– 1 tbsp fish sauce
– 1 cup bean sprouts
– 1/2 cup fresh basil leaves (Thai basil if you can find it)
– 2 green onions, sliced
– 1 lime, cut into wedges

Instructions

1. Soak rice noodles in warm water for 20 minutes until pliable but still firm.
2. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering.
3. Add flank steak slices in a single layer and cook for 90 seconds without stirring.
4. Flip steak pieces and cook for another 60 seconds until browned but still pink inside.
5. Transfer steak to a clean plate using tongs.
6. Add remaining 2 tablespoons vegetable oil to the same wok.
7. Add minced garlic and chopped Thai chilies, stir-frying for 30 seconds until fragrant.
8. Pour in soy sauce, brown sugar, and fish sauce, stirring to combine.
9. Drain soaked noodles thoroughly and add to the wok.
10. Toss noodles in the sauce for 2 minutes until coated and heated through.
11. Return cooked steak and any accumulated juices to the wok.
12. Add bean sprouts and toss everything together for 1 minute.
13. Remove from heat and stir in fresh basil leaves.
14. Garnish with sliced green onions and serve immediately with lime wedges.

Spicy, savory, and slightly sweet, these noodles have a perfect balance of textures from the tender beef to the crisp bean sprouts. The chewy rice noodles soak up all the flavorful sauce beautifully. Serve it family-style with extra lime wedges for squeezing over the top—the acidity really cuts through the richness.

Beef and Broccoli Noodle Toss

Vividly satisfying and ready in under 30 minutes, this beef and broccoli noodle toss delivers big flavor with minimal effort. Perfect for busy weeknights when you crave something hearty yet balanced.

Ingredients

• 8 oz flank steak, thinly sliced against the grain—this makes all the difference for tenderness
• 12 oz fresh lo mein noodles, my favorite for their chewy texture
• 4 cups broccoli florets, cut into bite-sized pieces for even cooking
• 3 tbsp soy sauce, I always use low-sodium to control saltiness
• 2 tbsp hoisin sauce, adds that perfect sweet-savory depth
• 1 tbsp sesame oil, the toasted variety for maximum aroma
• 3 cloves garlic, minced—fresh only, never jarred
• 1 tbsp grated ginger, I keep frozen ginger for convenience
• 2 tbsp vegetable oil, divided for cooking stages
• 1/2 cup beef broth, helps create that glossy sauce
• 1 tsp cornstarch, for thickening without lumps
• 2 green onions, sliced on the diagonal for presentation
• 1 tsp red pepper flakes, optional but recommended for heat lovers

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add lo mein noodles and cook for 3 minutes exactly—they should be al dente since they’ll cook more later.
3. Drain noodles immediately and rinse with cold water to stop cooking.
4. Toss noodles with 1 teaspoon sesame oil to prevent sticking.
5. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering.
6. Add beef slices in a single layer and cook undisturbed for 90 seconds to develop a sear.
7. Flip beef and cook for another 60 seconds until no longer pink, then transfer to a plate.
8. Add remaining vegetable oil to the same pan and heat for 30 seconds.
9. Add broccoli florets and stir-fry for 3 minutes until bright green but still crisp.
10. Add minced garlic and grated ginger, cooking for 45 seconds until fragrant but not browned.
11. Whisk together soy sauce, hoisin sauce, beef broth, and cornstarch in a small bowl until smooth.
12. Pour sauce mixture into the pan and bring to a simmer, stirring constantly.
13. Cook sauce for 2 minutes until thickened and glossy—it should coat the back of a spoon.
14. Return cooked beef and any accumulated juices to the pan.
15. Add prepared noodles and remaining sesame oil to the pan.
16. Toss everything together for 2-3 minutes until heated through and well coated.
17. Remove from heat and stir in green onions and red pepper flakes if using.

Unbelievably satisfying, the tender beef and crisp-tender broccoli play against the chewy noodles in every bite. That glossy, savory-sweet sauce clings perfectly to each component. Try serving it in shallow bowls with extra green onions scattered over the top for a restaurant-worthy presentation at home.

Southwestern Egg Noodle and Beef Bake

Whip up this comforting Southwestern bake when you need a hearty, hands-off dinner. It combines tender egg noodles with seasoned ground beef and zesty southwestern flavors. Everything bakes together into one satisfying dish that feeds a crowd with minimal effort.

Ingredients

– 1 lb ground beef (I like 85/15 for optimal flavor without too much grease)
– 8 oz wide egg noodles (the extra-wide ones hold the sauce beautifully)
– 1 yellow onion, diced (sweet varieties like Vidalia work wonderfully here)
– 1 red bell pepper, chopped (for color and sweetness)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 (15 oz) can black beans, rinsed and drained (reduces excess sodium)
– 1 (15 oz) can corn kernels, drained (fire-roasted corn adds smoky depth)
– 1 (10 oz) can diced tomatoes with green chilies (Rotel is my pantry staple)
– 2 cups shredded cheddar cheese (sharp cheddar melts perfectly)
– 1 cup beef broth (low-sodium lets you control seasoning)
– 1 cup sour cream (full-fat creates the creamiest texture)
– 2 tbsp tomato paste (double-concentrated for richer flavor)
– 1 tbsp chili powder (adjust based on your heat preference)
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil (extra virgin is my go-to for sautéing)

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook egg noodles for 6 minutes until al dente, then drain thoroughly.
4. Heat olive oil in a large oven-safe skillet over medium-high heat.
5. Add ground beef and cook for 5-7 minutes, breaking it into small crumbles with a wooden spoon.
6. Add diced onion and chopped bell pepper, sautéing for 4 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Mix in chili powder, cumin, smoked paprika, salt, and black pepper.
9. Add tomato paste and cook for 1 minute to deepen the flavor.
10. Pour in beef broth, scraping any browned bits from the skillet bottom.
11. Stir in drained black beans, corn, and diced tomatoes with green chilies.
12. Remove skillet from heat and fold in sour cream until fully incorporated.
13. Add cooked egg noodles, tossing to coat evenly with the sauce.
14. Sprinkle shredded cheddar cheese evenly over the top.
15. Bake uncovered for 20-25 minutes until cheese is bubbly and lightly browned.
16. Let rest for 5 minutes before serving to allow the sauce to thicken.
Look for that golden-brown cheese crust and tender noodles when it comes out of the oven. The smoked paprika gives it a subtle warmth that complements the creamy, cheesy texture perfectly. Serve it straight from the skillet with a dollop of cool sour cream and fresh cilantro for contrast.

Conclusion

Versatile and budget-friendly, these 24 recipes prove egg noodles and hamburger are a match made in comfort food heaven! We hope you find new family favorites among these delicious dishes. Don’t forget to share which recipes you try in the comments below and pin this article to your Pinterest boards for easy meal planning.