1. Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
2. Season the ground beef. Heat a deep 12 inch skillet over med-high heat. Saute the beef and onions. Cook for 7-10 mins until evenly browned and cooked through. Use a spatula to break up the meat as it cooks. Drain the grease and transfer to plate.
3. As you continue with the following steps, bring a large pot of salted water to a boil.
4. Meanwhile, melt butter over med heat in the same skillet used to cook the meat. Add the garlic and cook for 1 min. Stir in the flour and cook for 1-2 mins, until the raw flour smell is gone and it begins to brown.
5. Add the sauce mix in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Stir in the cream of mush soup. Simmer, uncovered, for 10 mins.
6. Cook the noodles to al dente according to package instructions. Drain once cooked.
7. Reduce heat to low. Stir in the cheese until incorporated, then add the beef back.
8. Add the cooked noodles and stir to combine. The sauce will continue to thicken upon standing. Serve!
Originally Submitted
10/28/2024
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