Directions
- 1Brown the ground beef in a skillet, breaking it up well as it cooks.
- 2Once browned, drain any excess grease from the meat.
- 3Sprinkle about a tablespoon of Worcestershire sauce over the drained meat.
- 4Add about a tablespoon of Dijon mustard.
- 5Add a tablespoon of garlic powder.
- 6Add a tablespoon of black pepper.
- 7Add about a teaspoon of cayenne pepper.
- 8Add two packets of Lipton onion soup mix (beefy flavor if available).
- 9Add 8 ounces of fresh sliced baby bella mushrooms.
- 10Pour in about a cup of beef broth.
- 11Stir the mixture and let it simmer for a couple of minutes.
- 12After simmering for about 5 minutes, add an 8-ounce block of cream cheese.
- 13Add a 10.5-ounce can of Campbell's Golden Mushroom Soup.
- 14Stir all the ingredients together until combined.
- 15Add a 12-ounce bag of extra broad egg noodles.
- 16Pour in a 12-ounce can of evaporated milk.
- 17Add the remaining 24 ounces of a 32-ounce container of beef broth.
- 18Stir everything together well, making sure all noodles are pushed down into the liquid.
- 19Bring the mixture back to a low simmer.
- 20Place the lid on the skillet and let it simmer for 10 minutes.
- 21After 10 minutes, remove the lid, give it a good stir, and remove it from the heat.
Ingredients
- 2 pounds ground beef (80/20)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- 2 packets Lipton onion soup mix
- 8 ounces fresh sliced baby bella mushrooms
- 1 cup beef broth
- 8 ounces cream cheese
- 10.5 ounces Campbell's Golden Mushroom Soup
- 12 ounces extra broad egg noodles
- 12 ounces evaporated milk
- 24 ounces beef broth
Equipment
large skilletwooden spoon
Tips
- If you can find beefy flavored Lipton onion soup mix, use that.
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