Ingredients
– 1 pound ground beef
– 8 ounces egg noodles
– 1 medium onion, chopped
– 1 can (10.5 ounces) condensed cream of mushroom soup
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 2 cups beef broth
– 1 tablespoon Worcestershire sauce
– Salt and pepper, to taste
– 1 teaspoon garlic powder
– 1 teaspoon dried parsley
Equipment Needed
– Large skillet
– Baking dish (9×13 inches)
– Pot for boiling noodles
– Mixing bowl
– Measuring cups and spoons
– Wooden spoon or spatula
Step-by-Step Instructions
To get started, I first bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. I like mine just al dente so they don’t get mushy when baked. Once the noodles are cooked, I drain them and set them aside. Meanwhile, in a large skillet over medium heat, I brown the ground beef and chopped onion until the meat is no longer pink and the onions are translucent. It smells heavenly! As I cook, I take a moment to season the meat with salt, pepper, and garlic powder to enhance those flavors. (See the next page below to continue steps…)