Equipment Needed
- Large pot for boiling noodles
- Large, deep oven-safe skillet or Dutch oven (or a skillet plus a 9×13 baking dish)
- Colander
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions
We start by building a deeply flavorful foundation. Bring a large pot of salted water to a boil for your egg noodles—but don’t cook them yet! In your large oven-safe skillet, heat the olive oil over medium-high heat. Add the diced onion and sliced mushrooms with a pinch of salt. I let them cook, stirring occasionally, until the mushrooms have released their water and everything is beautifully browned, about 8-10 minutes. This step is where so much flavor develops; don’t rush it. The smell is absolutely intoxicating. Then, I push the veggies to the side and add the ground beef chuck, breaking it up with my wooden spoon as it browns.
Once the beef is no longer pink, I stir in the minced garlic, paprika, and a good crack of black pepper, cooking for just another minute until fragrant. Now, for the creamy magic. I pour in the entire can of Cream of Mushroom soup, the beef broth, and the Worcestershire sauce. I stir everything together, scraping up any delicious browned bits from the bottom of the pan. As the mixture comes to a gentle simmer, it thickens slightly and becomes a gorgeous, cohesive sauce. This is when I take it off the heat completely.
Here’s a crucial timing tip I learned through trial and error: while the beef and sauce were simmering, I cooked my egg noodles. But I only cook them until they are just shy of al dente, about 1-2 minutes less than the package instructions. They will finish cooking in the oven, and this prevents them from turning to mush in the final bake. I drain the noodles and immediately add them to the warm (but off-heat) skillet with the beef and mushroom sauce. Then, I fold in the full cup of Daisy sour cream and one and a half cups of the shredded cheddar cheese. The residual heat melts the cheese into the most luscious, creamy coating imaginable.
I give the whole mixture one final, gentle stir to ensure every noodle is enveloped. Then, I smooth the top and sprinkle the remaining half cup of cheese evenly over everything. The skillet goes into a preheated 375°F oven, uncovered, for 20-25 minutes. You’re waiting for that beautiful moment when the edges are bubbly and the cheese on top is melted, golden, and just starting to get those irresistible crispy bits. I let it rest for about 10 minutes after pulling it out—this allows the sauce to set slightly so you get perfect, clean slices.(See the next page below to continue…)