Beef and Noodles

A hug in a bowl, this recipe is so comforting and fulling.

What you need:

• 1 lb. ground beef

• 1 small onion, diced

• 3 cloves garlic, minced

• Salt/Pepper

• 1/2 lb. egg noodles

Sauce

• 2 ½ cups beef broth

• 1 chicken bouillon cube or 1 tsp better than bouillon

• 1 teaspoon soy sauce, can sub Worcestershire sauce

• 1 teaspoon onion powder

• ½ teaspoon garlic powder

• ½ teaspoon mustard powder

• ½ teaspoon dried thyme

• 3 Tablespoons Butter

• 3 Tablespoons Flour

• ½ cup heavy cream, can sub milk

• 1 (10.5 oz.) can cream of mushroom soup

• 2 cups cheddar cheese, shredded

Lets get started:

1. Combine beef broth, chicken bouillon, soy sauce, onion powder, garlic powder, mustard powder, and thyme. Set aside.

2. Cook the ground beef and onions over medium-high heat until browned and cooked through. Drain grease. Add minced garlic and season lightly with salt (if desired) and pepper. Cook for 1-2 minutes. Remove meat and set aside on a plate.

3. Begin boiling salted water for the egg noodles and cook the noodles according to package instructions once the boil is reached, then drain.

4. Melt butter over medium heat in the same pan that you cooked the meat in. Sprinkle in the flour and whisk for 2 minutes or until you can no longer smell flour and it begins to brown

5. Add about ½ cup of the beef broth mixture and let it come to a gentle boil. Add the remaining broth in splashes, stirring continuously. Do this slowly to keep the mixture nice and thick. Let it boil gently and reduce while the pasta boils, about 10 minutes.

6. Stir in the cream and cream of mushroom soup.

7. Reduce heat to low. Stir in the cheese, then add the beef back.

8. Add the cooked noodles and stir to combine.

9. Sauce will continue to thicken upon standing.