Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 8 ounces egg noodles
Instructions
- Step 1: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Step 2: Add the chopped onion and minced garlic to the pot with the beef and cook until the onion is softened, about 5 minutes.
- Step 3: Pour in the beef broth, cream of mushroom soup, and diced tomatoes. Stir in the Italian seasoning. Bring the mixture to a simmer.
- Step 4: Add the egg noodles to the pot and cook according to package directions, usually about 8-10 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
- Step 5: Once the noodles are cooked, reduce the heat to low and let the beef and noodles simmer for another 5 minutes to allow the flavors to meld together. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen the sauce.
- Serve this comforting dish with a side of crusty bread for soaking up all that delicious sauce.
- For extra flavor, lightly brown the ground beef with a dash of Worcestershire sauce before adding the onion and garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American