Creamy Beef & Noodles (Rich Sauce, Fall-Apart Beef)
Ingredients
-
1½–2 lbs beef chuck or stew meat
-
Salt & black pepper
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp paprika
-
2 cups beef broth
-
1 can (10.5 oz) cream of mushroom soup
-
1 tbsp Worcestershire sauce
-
8 oz egg noodles
-
½–¾ cup sour cream
-
2 tbsp butter (optional but highly encouraged)
Instructions
1. Cook the beef
Crock Pot (best for tenderness):
-
Add beef, seasonings, broth, soup, and Worcestershire.
-
Stir lightly.
-
Cook LOW 7–8 hours or HIGH 4–5 hours, until beef is fork-tender.
(Stovetop option: simmer covered 1½–2 hours.)
2. Shred or chunk
-
Break beef into bite-size pieces right in the pot.
-
The sauce should be rich and gravy-like.
3. Add noodles
-
Stir in dry egg noodles.
-
Cover and cook 20–30 minutes on LOW, stirring once or twice, until noodles are tender.
4. Make it creamy
-
Turn heat to WARM.
-
Stir in sour cream and butter until smooth and glossy.
-
Taste and adjust salt & pepper.
Optional upgrades (chef energy ✨)
-
Add sliced mushrooms with the beef
-
Splash of heavy cream for extra richness
-
Fresh parsley or cracked black pepper on top
-
Swap sour cream for cream cheese (extra indulgent)
What this tastes like
Think beef stroganoff’s cozier cousin—deep, savory, creamy, and straight-up comforting.
If you want:
-
One-pot stovetop only
-
Extra thick gravy
-
Ground beef version
-
No canned soup
Just say the word 👌