Garlic Butter Ground Beef with Egg Noodles
Ingredients
- 1 poundground beef
- 8 ounceegg noodles
- 3 tablespoonbutter
- 6 clovesgarlic
- 1yellow onion
- 1½ cupbeef broth
- 2 tablespoonsoy sauce
- ·salt
- ·black pepper
- ·fresh parsley
Prep
- 01
Mince 6 cloves garlic.
- 02
Dice 1 yellow onion.
- 03
Chop a handful of fresh parsley for garnish.
Method
- 01
Bring a large skillet or deep sauté pan over medium-high heat. Add ground beef and cook, breaking it into small pieces as it browns, about 5–6 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
- 02
Add butter and minced garlic to the pan; stir and cook until fragrant, about 1 minute.
- 03
Add diced onion and cook, stirring occasionally, until softened, about 3 minutes.
- 04
Pour in beef broth and soy sauce. Bring to a simmer, then add egg noodles directly to the pan, stirring to submerge them.
- 05
Simmer uncovered for 8–10 minutes, stirring occasionally, until noodles are tender and broth is mostly absorbed. If noodles are still dry, add 1/4 cup water and stir.
- 06
Taste and season with salt and black pepper. Serve hot, garnished with fresh chopped parsley.
Spice Tips
For a subtle kick, stir in 1/2 teaspoon garlic powder or a pinch of white pepper. A splash of Worcestershire sauce (1 tablespoon) deepens the savory notes. Red pepper flakes (1/4 teaspoon) add gentle heat without overwhelming the dish.
Cooking time is fast because the noodles cook directly in the broth. If you prefer softer noodles, add extra broth or cook 1–2 minutes longer. Leftovers keep refrigerated for up to 3 days.