Grandpa’s Old-Fashioned Beef and Egg Noodle Skillet: A Cold Weather Classic Since 1982
Some recipes are more than just food — they are memories pressed between the pages of time. This hearty beef and egg noodle skillet is exactly that kind of dish. Clipped from a Sunday newspaper back in 1982, it has been passed down through generations, becoming the ultimate cold-weather comfort meal that warms you from the inside out the moment you smell it cooking on the stove.
The beauty of this recipe lies in its simplicity. Rich, savory ground beef simmers in a deeply flavored sauce and mingles with tender egg noodles until everything melds together into one glorious, steaming pot of goodness. It is the kind of meal that makes you want to pull up a chair, wrap yourself in a blanket, and go back for seconds — maybe even thirds.
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 3 cups wide egg noodles, uncooked
- 1 tablespoon olive oil or butter
- Fresh parsley, chopped, for garnish (optional)
Method
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