One Skillet Cheesy Hamburger and Egg Noodle

This is an easy-to-make, delicious recipe made with egg noodles and ground beef. The noodles are a tasty substitute for traditional pasta.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course lunch/dinner

Cuisine asian

Servings 6 people

Calories 4026.7 kcal

Equipment

1 Large Pot For cooking egg noodles.
1 Large Nonstick Skillet For browning beef and preparing the sauce.
1 Slotted Spoon For removing cooked ground beef while retaining drippings.
1 Whisk For smoothly combining sauce ingredients.
1 Wooden Spoon or Spatula For stirring ground beef and mixing ingredients.

Ingredients

Main

1 8 ounce package egg noodles
1 ½ pounds ground beef
salt and ground black pepper to taste
1 14.5 ounce can chicken broth
1 10.5 ounce can condensed cream of chicken soup
4 ounces processed cheese such as Velveeta®
½ cup sour cream
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh thyme

Instructions

Fill a large pot with lightly salted water and bring to a rolling boil. Cook egg noodles in boiling water until tender yet firm to the bite, about 6 minutes. Drain.
Heat a large nonstick skillet over medium heat. Add ground beef to the skillet; season with salt and pepper. Cook and stir beef until crumbly and browned, about 8 minutes. Use a slotted spoon to remove beef to a plate; leave drippings in the skillet.
Reduce heat to medium-low. Add chicken broth, condensed soup, cheese, sour cream, rosemary, and thyme to drippings in the skillet. Cook and stir until well combined and cheese is melted, 5 to 7 minutes. Season with salt and pepper. Reduce heat to low. Stir in egg noodles and ground beef; cook until heated through and evenly mixed, 3 to 5 minutes.

Notes

1. **Browning the Beef:** Ensure the ground beef is well-browned for optimal flavor development. The Maillard reaction creates rich, savory notes crucial for this dish. Don't overcrowd the pan; cook in batches if necessary.2. **Deglazing:** The drippings left after browning the beef are a flavor goldmine. When you add the liquids, gently scrape the bottom of the skillet to incorporate these flavorful bits into your sauce.3. **Cheese Choice:** While processed cheese melts beautifully and provides a smooth texture, for a more complex flavor, consider blending it with some sharp cheddar or Gruyère. If using natural cheese, shred it finely and stir continuously over low heat to prevent clumping.4. **Noodle Texture:** Undercook the noodles slightly (al dente) in the initial boiling step, as they will continue to absorb liquid and cook further when combined with the sauce. This prevents a mushy texture.