Serves 1
Directions
- 1Break up and brown 2 pounds of 80/20 ground beef in a skillet.
- 2Drain the browned meat.
- 3Sprinkle in about a tablespoon of Worcestershire sauce.
- 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 possible).
- 9Add 8 ounces of sliced baby bella mushrooms.
- 10Add about a cup of beef broth and stir everything in. Let it simmer for a couple of minutes.
- 11After about 5 minutes of simmering, add an 8-ounce block of cream cheese.
- 12Add a 10.5-ounce can of Campbell's Golden Mushroom Soup.
- 13Stir all the ingredients together.
- 14Add a 12-ounce bag of extra broad egg noodles.
- 15Add a 12-ounce can of evaporated milk.
- 16Add the rest of the 32-ounce container of beef broth.
- 17Stir everything together well.
- 18Make sure all the noodles are pushed down into the liquid.
- 19Bring the mixture back to a low simmer.
- 20Place the lid on and let it simmer for 10 minutes.
- 21After 10 minutes, give it a good stir.
- 22Remove from heat and serve.
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 (baby bella, sliced)
- 32 fluid ounces beef broth
- 8 ounces cream cheese
- 10.5 ounces Campbell's Golden Mushroom Soup
- 12 ounces extra broad egg noodles
- 12 ounces evaporated milk
Equipment
skilletwooden spoonlid
Tips
- Use beefy flavor Lipton onion soup mix if you can find it.
- Make sure all noodles are pushed down into the liquid before simmering.
- Let it simmer for 10 minutes, then remove from heat and serve.
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