Ground Beef Stroganoff Noodles

Ground Beef Stroganoff Noodles presents a delightful fusion of delicate egg noodles and a luxurious, creamy sauce created from a medley of sautéed onions, garlic, minced beef, mushrooms, and sour cream. This innovative take on the traditional beef stroganoff dish is ideal for both casual weeknight meals and festive gatherings. The irresistible flavors of this scrumptious dish are elevated by the incorporation of Worcestershire sauce, Dijon mustard, and freshly chopped parsley. A soul-warming and satisfying meal, Ground Beef Stroganoff Noodles are sure to delight family members and have them requesting seconds.

Recipe for Ground Beef Stroganoff Noodles

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 60 minutes

Yield: 6 servings


  • 12 oz. egg noodles
  • 1 lb. minced beef
  • 1 medium-sized onion, diced
  • 2 cloves of garlic, finely chopped
  • 8 oz. mushrooms, thinly sliced
  • 1/4 cup butter
  • 1/4 cup plain flour
  • 2 cups beef stock
  • 1 cup sour cream
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • Salt and pepper, as needed
  • 1/4 cup fresh parsley, finely chopped


  1. Boil a large pot of salted water and cook the egg noodles as per the package directions until al dente. Drain and set aside.
  2. Using a large frying pan, cook the minced beef over medium-high heat, breaking it into smaller chunks. Once fully cooked, transfer to a plate and set aside.
  3. In the same frying pan, melt the butter over medium heat. Add the diced onions and chopped garlic, cooking until the onions turn translucent, about 3-4 minutes.
  4. Incorporate the sliced mushrooms into the pan and cook for an additional 5 minutes, or until they soften and release their liquid.
  5. Mix in the flour, ensuring the onion and mushroom mixture is evenly coated. Cook for 1-2 minutes to remove the raw flour taste.
  6. Slowly add the beef stock to the pan, stirring continuously to prevent lumps. Allow the sauce to thicken for 2-3 minutes.
  7. Combine the cooked minced beef with the skillet mixture and stir well. Then, mix in Worcestershire sauce and Dijon mustard. Season with salt and pepper as desired.
  8. Lower the heat and let the mixture simmer for 5 minutes, allowing the flavors to blend together.
  9. Remove the pan from the heat and carefully fold in the sour cream, stirring until well combined.
  10. Add the cooked egg noodles to the pan and toss to ensure they are evenly coated with the sauce.
  11. Sprinkle with finely chopped fresh parsley and serve immediately.

Nutrition (per serving):

  • Calories: 550
  • Fat: 28g
  • Carbohydrates: 46g
  • Protein: 27g
  • Fiber: 3g
  • Sodium: 600mg