Description

This Ground Beef and Egg Noodle Skillet Supper is a cozy, family-friendly one-pan meal loaded with savory flavor. Tender egg noodles simmer right in a rich beef and onion sauce, with colorful veggies and a blanket of melted cheddar on top. It’s the kind of hearty, weeknight comfort food that comes together fast, with minimal cleanup and maximum satisfaction.

Ingredients

Scale

1 pound ground beef
8 ounces egg noodles (about 4 cups uncooked)
1 medium onion, chopped
2 cloves garlic, minced
1 cup beef broth
1 cup frozen mixed vegetables (peas, carrots, corn)
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
Salt and black pepper, to taste
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley, for garnish
1 tablespoon olive oil or neutral oil, if needed for browning (optional)
Additional beef broth or water, as needed to loosen the skillet (optional)

Instructions

In a large, deep skillet over medium heat, add the ground beef. Cook, breaking it apart with a spatula, for 5–7 minutes or until fully browned and no pink remains. Drain excess fat if there is a lot in the pan.
Return the skillet to medium heat. Add the chopped onion (and a drizzle of oil if the pan seems dry). Cook for 3–4 minutes, stirring often, until the onion is softened and translucent.
Stir in the minced garlic and cook for 30–60 seconds, just until fragrant, being careful not to burn.
Pour in the beef broth and Worcestershire sauce, then sprinkle in the Italian seasoning. Stir well, scraping up any browned bits from the bottom of the skillet for extra flavor.
Add the egg noodles and frozen mixed vegetables to the skillet. Stir to combine and press the noodles down so they’re mostly submerged in liquid. If needed, add a splash more broth or water to help cover them.
Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover, and cook for 10–12 minutes, stirring once or twice, until the noodles are tender and most of the liquid has been absorbed into a saucy consistency.
Remove the lid and taste the mixture. Season with salt and black pepper to taste, adjusting as needed.
Sprinkle the shredded cheddar cheese evenly over the top of the skillet. Cover again and let it sit for 2–3 minutes, or until the cheese is fully melted and gooey.
Remove from the heat. Garnish with chopped fresh parsley and serve the skillet supper hot, straight from the pan.

Notes

Use lean ground beef (85–90% lean) to reduce excess grease in the skillet.
If the noodles are not tender after the initial cooking time, add a splash more broth, cover, and continue to cook for a few more minutes.
You can swap the frozen mixed vegetables for any combo you like just keep the total amount around 1 cup.
Shred your own cheddar from a block for the best flavor and melt; pre-shredded cheese can be used in a pinch.
This dish thickens as it stands add a little warm broth or water when reheating leftovers to loosen it.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop, One-Pan
Cuisine: American

Nutrition

Serving Size: 1 portion (about 1/4 of recipe)
Calories: 450 kcal (approximate)
Sugar: 4 g (approximate)
Sodium: 650 mg (approximate, varies by broth and Worcestershire sauce)
Fat: 22 g (approximate)
Saturated Fat: 9 g (approximate)
Unsaturated Fat: 12 g (approximate)
Trans Fat: 0–1 g (approximate, depends on beef)
Carbohydrates: 38 g (approximate)
Fiber: 3 g (approximate)
Protein: 25 g (approximate)
Cholesterol: 90 mg (approximate)

Keywords: ground beef skillet, egg noodle skillet, one pan dinner, weeknight meal, ground beef and noodles