Directions
- 1Start by browning two pounds of ground beef in a pan, breaking it up really good.
- 2After the meat is browned and drained, sprinkle in about a tablespoon of Worcestershire sauce.
- 3Add about a tablespoon of Dijon mustard.
- 4Add a tablespoon of garlic powder.
- 5Add a tablespoon of black pepper.
- 6Add about a teaspoon of cayenne pepper.
- 7Add two packets of Lipton onion soup mix.
- 8Add eight ounces of fresh sliced baby bella mushrooms.
- 9Add about a cup of beef broth and stir it in, letting it simmer for a couple of minutes.
- 10After simmering for about five minutes, add an eight-ounce block of cream cheese.
- 11Add a 10.5-ounce can of golden mushroom soup.
- 12Stir everything in together well.
- 13Add a 12-ounce bag of extra broad egg noodles.
- 14Pour in a 12-ounce can of evaporated milk.
- 15Add the rest of the 32-ounce container of beef broth.
- 16Stir everything together well, making sure all the noodles are pushed down into the liquid.
- 17Bring the mixture back up to a low simmer, then place the lid on and let it simmer for ten minutes.
- 18After ten minutes, give it a good stir, then remove it from the heat. It should be ready to eat.
Ingredients
- 2 pounds ground beef
- 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 mushrooms
- 1 cup beef broth
- 8 ounces cream cheese
- 10.5 ounces golden mushroom soup
- 12 ounces extra broad egg noodles
- 12 ounces evaporated milk
- 24 ounces beef broth
Equipment
panwooden spoonlid
Tips
- If you find the beefy flavor of Lipton onion soup mix, use it.
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