Ingredients
- 1 lb lean ground beef
- 1 cup chopped yellow onion
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 packet brown gravy mix
- 1 cup cold water
- 10 ½ oz cream of mushroom soup
- ¼ cup sour cream
- 4 cups cooked wide egg noodles
Instructions
- Bring a pot of water to a boil and cook 4 cups wide egg noodles for 10 minutes until soft. Drain and set aside.
- In a small bowl, mix together 1 packet brown gravy mix and 1 cup cold water.
- In a frying pan over medium-high heat, cook 1 lb ground beef until crumbled and no longer pink. Drain excess grease.
- Add in 1 cup chopped onion, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp ground black pepper. Cook for 2 minutes.
- Pour the gravy water mixture into the pan along with 1 can cream of mushroom soup and ¼ cup sour cream. Cook for 1-2 more minutes.
- Stir in the 4 cups cooked egg noodles and heat for 1 more minute until everything is warmed through. Now it’s ready to serve.
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Notes
- Noodle Options: Regular egg noodles, brown rice noodles, or any pasta shape works. Use gluten-free noodles if needed.
- Soup Substitute: If you don’t have cream of mushroom soup, cream of chicken or celery are great swaps.
- Make It Ahead: This dish reheats well—just store the sauce and noodles separately for best texture.
- Stir in cooked mushrooms or peas for extra flavor
Nutrition
Calories: 309kcal | Carbohydrates: 34g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 418mg | Potassium: 669mg | Fiber: 2g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 3mg
Nutrition info is auto-calculated and meant to be an approximation only.
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