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French Onion Beef and Noodles Recipe

French Onion Beef and Noodles

iamwinfred
French Onion Beef and Noodles is the kind of dinner that turns a rough Tuesday into something worth looking forward to. It takes everything cozy about a bowl of French onion soup and stirs it right into a skillet of tender egg noodles and browned ground beef. One pan, about 40 minutes, and dinner is done. The sauce gets rich and savory from French onion soup mix, beef broth, and a splash of Worcestershire, then everything gets finished with melted provolone and a handful of crispy fried onions on top. This recipe has become one of the most requested dinners in my house, and I think it will be in yours too once you see how little effort it takes for how much flavor you get back.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, French
Servings 6
Calories 480 kcal

Equipment

  • Large deep skillet or Dutch oven At least 12 inches
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Can opener

Ingredients
  

  • 2 tablespoons butter
  • 1 pound ground beef 454g, 80/20 blend works best
  • 1 small yellow onion about 1 cup or 150g, diced
  • 2 cloves garlic minced
  • 1 packet French onion soup mix about 1 ounce or 28g
  • 1 can condensed cream of mushroom soup 10.5 ounces or 298g
  • 2 cups beef broth 480ml
  • 2 tablespoons Worcestershire sauce 30ml
  • 12 ounces wide egg noodles 340g
  • 1/2 cup sour cream 120ml
  • 1/4 cup parmesan cheese 25g, grated
  • 6 slices provolone cheese or Swiss cheese
  • 1 cup crispy French fried onions about 50g, for topping
  • salt and pepper to taste
  • fresh parsley chopped, for garnish (optional)

Instructions
 

  • Melt butter in a large deep skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened. Add ground beef, breaking it apart with a wooden spoon, and cook for 6-8 minutes until fully browned. Add minced garlic during the last minute and stir until fragrant. Drain excess grease if needed, then season with salt and pepper.
  • Sprinkle French onion soup mix over the browned beef. Add condensed cream of mushroom soup and stir until fully incorporated with no lumps. Pour in beef broth and Worcestershire sauce, stirring to combine. Bring to a gentle simmer over medium heat, stirring occasionally.
  • Add wide egg noodles directly into the simmering sauce, pushing them down to submerge. Cover with a lid and simmer for 10-12 minutes, stirring every few minutes to prevent sticking. Check for doneness at 10 minutes—noodles should be tender with a slight bite. If sauce is too thick, add a splash of extra beef broth or water.
  • Once noodles are tender and most liquid is absorbed, remove skillet from heat. Stir in sour cream and grated parmesan cheese until sauce is creamy and glossy. Taste and adjust salt and pepper as needed.
  • Lay provolone cheese slices evenly over the beef and noodle mixture. Cover the skillet and let sit off heat (or over very low heat) for 2-3 minutes until cheese is fully melted.
  • Sprinkle crispy French fried onions evenly over the melted cheese. Garnish with chopped fresh parsley if desired. Serve immediately while hot, straight from the skillet.

Notes

  • Beef choice: Use 80/20 ground beef for the best flavor. Leaner beef can make the dish taste slightly dry.
  • Noodle technique: Stir the noodles every few minutes while they simmer so they cook evenly and do not stick to the bottom of the pan.
  • Draining grease: Do not skip draining excess grease after browning the beef, or the sauce can turn greasy.
  • Sour cream tip: Add the sour cream off the heat so it does not curdle or separate.
  • Resting time: Let the dish rest for 2-3 minutes before serving so the sauce thickens slightly.
  • Extra crunch: Double the crispy fried onions if you love extra crunch on top.
  • Make ahead: Prepare the beef and sauce ahead of time and refrigerate separately from the noodles. Cook noodles fresh when ready to serve.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.
  • Freezing: Freezing is not recommended, since the noodles and sour cream can change texture after thawing.
  • Cheese swaps: Use Swiss or mozzarella cheese instead of provolone if preferred.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 35gProtein: 30gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 85mgSodium: 1100mgPotassium: 420mgFiber: 2gSugar: 4gVitamin A: 8IUVitamin C: 2mgCalcium: 20mgIron: 15mg
Keyword comfort food, easy weeknight dinner, french onion beef and noodles, ground beef recipe, one pan dinner
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