Ingredients
Scale
- 1 lb lean ground beef
- 1 onion, chopped
- 3 cups sliced mushrooms
- 2 cloves garlic, minced
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 cups cooked egg noodles
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 2 tablespoons chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C), setting the stage for your noodle bake to achieve its bubbly perfection.
- In a large skillet, brown the ground beef alongside the chopped onion and minced garlic. Once the beef is thoroughly cooked, drain any excess fat to ensure a richer and cleaner flavor.
- Add the mushrooms to the skillet and cook them until they’re tender and infused with the flavors of the beef and onion.
- Mix in the cream of mushroom soup, sour cream, beef broth, and Worcestershire sauce, stirring until the mixture is smooth and well-combined. Season with salt and pepper according to your taste preferences.
- Fold in the cooked egg noodles until they’re evenly coated with the creamy sauce, ensuring every noodle is enveloped in flavor.
- Transfer the mixture to a greased casserole dish, spreading it evenly to make a perfect bed for the cheese.
- Sprinkle with shredded cheddar cheese, covering the noodle mixture in a blanket of cheesy goodness that will melt into a golden top layer.
- Bake for 25-30 minutes, or until the dish is bubbly and the cheese has melted into a deliciously golden crust.
- Garnish with chopped parsley before serving, adding a fresh contrast to the rich flavors of the bake.