Ingredients
→ Main Ingredients
1 pound ground beef
½ cup diced yellow onions
½ cup diced baby Bella mushrooms
→ Sauce Ingredients
¼ cup butter
¼ cup flour
2 cups beef broth
1 teaspoon Better than Bouillon beef paste
½ tablespoon Dijon mustard
¼ cup heavy cream
1 teaspoon dehydrated chopped onions
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
→ Pasta
5 cups egg noodles
Steps
Cook the egg noodles according to the package directions.
Heat a large skillet over medium-high heat. Add the ground beef, diced onions, and mushrooms. Cook until the beef is browned and no pink remains, then drain any excess grease.
Add the butter to the skillet. Once melted, stir in the flour and cook for 2–3 minutes, stirring frequently, to create a roux.
Pour in the beef broth, whisking until smooth. Bring the mixture to a gentle simmer and cook until it begins to thicken.
Stir in the beef paste, dehydrated onions, onion powder, garlic powder, salt, pepper, heavy cream, and Dijon mustard. Mix until everything is well combined and the sauce is smooth.
Add the cooked, drained egg noodles to the skillet and toss until evenly coated. Serve immediately.
Tips
- Taste the sauce before adding salt — the beef paste and broth already bring a good amount of sodium, so you may need less than expected.
- For a thicker sauce, let it simmer longer before adding the cream and noodles — it will continue to thicken as it cooks.
Required Tools
- Large skillet
- Whisk
- Pot for boiling noodles