Add 1 small diced onion along with a couple pinches of salt and pepper. Cook, stirring frequently for 4 minutes.
Add 6 cloves grated garlic, 1 teaspoon garlic powder, 1 teaspoon ground sage, 1/2 teaspoon onion powder, and a couple pinches of salt and pepper. Cook for about a minute, stirring frequently.
Add 1 pound ground beef and turn heat to medium-high. Cook the beef crumbling it with a spatula, until cooked through.
Add 12 ounces uncooked egg noodles, 32 ounces beef broth, 1 1/2 cups heavy cream, and a couple pinches of salt and pepper. Mix until well combined and the noodles are submerged.
Bring to a simmer over medium-high heat. Reduce heat to low or medium-low. Simmer gently, uncovered, for 6-10 minutes or until the noodles are cooked al dente, stirring every few minutes. Keep the noodles submerged as much as possible so they cook evenly.
Remove pan from heat and allow to cool for a few minutes. Stir in 4 ounces shredded cheese. Season to taste with salt and pepper and enjoy!
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If you’re going for more of a stroganoff-type dish, add some sliced mushrooms! I’d recommend adding about 8 ounces of sliced mushrooms at the same time that you add the onions.
Stick with 85/15 or 90/10 ground beef. If you use a leaner cut, you’re going to lose flavor. If you use beef with a higher fat content, you may run the risk of a dish that feels a little greasy since it all cooks together in one pan.
Season moderately with salt and pepper. The ingredient list is short and sweet so make sure that you’re seasoning throughout the cooking process and then season to taste before serving as well. Salt and pepper are going to boost the flavors of this overall dish immensely.