This one-pot ground beef egg noodles recipe is cozy, simple, and made for busy weeknight dinners. It’s cooked entirely in one skillet with ground beef, onion, garlic, egg noodles, and beef broth, which means fewer dishes and solid comfort food payoff.
The noodles cook in the broth, creating a lightly thickened, savory sauce that feels homestyle without extra steps. It’s the kind of beef and noodle dinner I make when I want something filling, familiar, and made from scratch without much effort.
If you like easy ground beef pasta recipes, try my one-pot ground beef Rotel pasta, one-pot American goulash, ground beef stroganoff, and one-pot Philly cheesesteak pasta.
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Shortcut Notes
- One pan meal: Everything cooks in a single skillet, which keeps prep and cleanup simple.
- No colander: The egg noodles cook right in the broth along with the cooked beef, so there’s no separate pot of water or colander.
- Weeknight friendly: Straightforward ingredients and minimal prep make this easy to get on the table fast.
Ingredient Breakdown
- Ground beef: Using lean ground beef works best.
- Onion: A diced yellow or white onion.
- Garlic: Minced garlic or garlic from a jar.
- Tomato paste: Deepens the savory flavor of the sauce.
- All-purpose flour: Thickens the broth slightly as the noodles cook.
- Seasoning: Dried thyme, salt, and pepper
- Beef broth: Forms the base of the sauce and cooks the noodles.
- Worcestershire sauce: Adds to the beefy flavor.
- Wide egg noodles: These cook evenly and hold onto the sauce well.
- Salted butter: Stirred in at the end for richness and a smooth finish (optional).
See the recipe card for quantities.
Instructions
Cook the beef and onion: Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spatula, until the beef is browned and the onion is softened.
Sauté garlic: Drain excess grease if needed, keeping about 1 tablespoon in the pan. Stir in the garlic and cook for 30–60 seconds.
Flavor and season: Add the tomato paste and cook for 1 minute to caramelize. Sprinkle the flour over the mixture, stirring well. Cook for 1 minute to remove the raw flour taste. Stir in the thyme, salt, and pepper.
Bring to a boil: Pour in the beef broth and Worcestershire, stirring to dissolve the flour mixture and scrape up any browned bits from the bottom of the pan. Bring to a boil and add the uncooked egg noodles, stirring to submerge them as much as possible.
Simmer: Reduce the heat to medium. Cover and cook 8–10 minutes, stirring once or twice to prevent sticking. If the noodles need more liquid, add a splash of broth or water as needed. Cook until the noodles are tender and the sauce is lightly thickened.
Adjust to taste: Stir in the butter (optional). Avoid stirring too much, the noodles are very tender at this point. Taste and adjust seasoning if needed. Serve warm.
Substitutions
- Ground beef: Use ground turkey or another ground meat if preferred.
- Wide egg noodles: Any short pasta shape works, though cooking time and broth may need adjustment.
- Beef broth: Chicken broth works in a pinch, though the flavor will be lighter.
- Salted butter: Unsalted butter works fine, just season with salt to taste.
Behind the Recipe
This is one of those dinners I come back to again and again when I want something simple and familiar. It reminds me of classic beef and noodle recipes, but made entirely in one pan with pantry staples.
My top tip is to check the noodles so you don't overcook them. Stir occasionally and pull the pan off the heat once they’re just tender.
FAQ
No, the noodles cook directly in the broth in the skillet with the cooked beef.
Yes, frozen peas or diced zucchini can be stirred in near the end. Mushrooms could be added along with the onion.
It has a similar comfort food feel, though it does not use sour cream or cream cheese, so it's much beefier in flavor.
📖 Recipe
One Pot Ground Beef Egg Noodles
Video
Ingredients
- 1 pound ground beef
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon salt to taste
- ½ teaspoon black pepper
- 3 ½ cups beef broth more if needed
- 1 tablespoon Worcestershire sauce
- 8 ounces wide egg noodles uncooked
- 1 tablespoon salted butter optional
Instructions
- Cook the beef and onion: Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spatula, until the beef is browned and the onion is softened. Drain excess grease if needed, keeping about 1 tablespoon in the pan. Stir in the garlic and cook for 30–60 seconds.
- Flavor and season: Add the tomato paste and cook for 1 minute to caramelize. Sprinkle the flour over the mixture, stirring well. Cook for 1 minute to remove the raw flour taste. Stir in the thyme, salt, and pepper.
- Bring to a boil: Pour in the beef broth and Worcestershire, stirring to dissolve the flour mixture and scrape up any browned bits from the bottom of the pan. Bring to a boil and add the uncooked egg noodles, stirring to submerge them as much as possible.
- Simmer: Reduce the heat to medium. Cover and cook 8–10 minutes, stirring once or twice to prevent sticking. If the noodles need more liquid, add a splash of broth or water as needed. Cook until the noodles are tender and the sauce is lightly thickened.
- Adjust to taste: Stir in the butter (optional). Avoid stirring too much, the noodles are very tender at this point. Taste and adjust seasoning if needed. Serve warm.
Notes
Nutrition
Food safety
- Cook ground beef to an internal temperature of 160°F (71°C), as recommended by the USDA, before serving.
- Refrigerate leftovers within two hours of cooking.
- Reheat leftovers until steaming hot before serving.
- Store leftovers in a clean, airtight container.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
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Ceara says
This has become one of my favorite recipes! The flavor is outstanding and this is so simple to make!
Kelsey Smith says
Thanks for writing a review, Ceara, I'm so happy you love this one. I hope you're doing well! Good to see your name.
Maureen says
Hi Kelsey. Just made this for an early dinner today and hands down it was super delicious. Made it as is but added frozen peas for some veggies. My guys really liked it so it is a keeper to add to my recipe rotation list. Thanks again. Was so easy and quick to make too..
Kelsey Smith says
LOVE to hear that, and peas are perfect. Thanks for writing a review, I appreciate that you took the time!
Yanny says
Loved this recipe! It was easy to follow, turned out great, and will definitely be making it again.
Baron says
This was a hit from start to finish.
karen cannon says
This was a hit! Very easy and delicious.
Kelsey Smith says
I am incredibly happy to hear that. Thank you for your email as well, I really appreciate you taking the time to write a review. So happy you enjoyed it.
Carol Reddick says
That sounds delicious and easy! I love one pot dishes.
Kelsey Smith says
I hope you enjoy these beefy egg noodles. If you give it a try, leave a review.