Baked Beef & Noodles

Preheat your oven to 350°F (175°C).

In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent.

Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.

Stir in the cream of mushroom soup and beef broth, then let the mixture simmer for a few minutes. Season with salt and pepper to taste.

In the meantime, cook the egg noodles in a pot of boiling salted water until al dente. Drain and set aside.

Combine the cooked egg noodles with the beef mixture, then stir in the sour cream until everything is evenly mixed.

Transfer the mixture to a greased baking dish. Top with an even layer of shredded cheddar cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Garnish with chopped fresh parsley before serving, if desired.

For a little extra flavor, you can add 1 cup of sliced mushrooms in with the onions and garlic. If you prefer a bit of spice, try adding a pinch of red pepper flakes to the beef mixture. You can also substitute the cream of mushroom soup with cream of chicken if that’s what you have on hand. To make it more of a one-dish meal, toss in a couple of handfuls of frozen peas or corn just before baking.