Creamy Beef & Egg Noodle Skillet

Beef, Comfort, One Pan Meal 30 min 4 servings

Double ingredients

Ingredients

• Ground Beef - 1 pound
• Peppers And Onions - 10 ounce , Frozen
• Wide Egg Noodles - 8 ounce
• Beef Broth - 3 cup
• Milk - 0.50 cup
• Greek Yogurt - 0.50 cup
• Cheddar Cheese - 4 ounce , Shredded
• Cornstarch - 1.50 teaspoon
• Worcestershire Sauce - 2 tablespoon
• Garlic Powder - 1 teaspoon
• Onion Powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black Pepper - 0.50 teaspoon

Instructions

1. Heat a large, deep skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned. Drain excess grease if needed.
2. Add the frozen peppers and onions. Cook for 5–7 minutes, stirring occasionally, until thawed and most of the excess moisture has evaporated.
3. Add the garlic, onion powder, paprika, black pepper, salt, and Worcestershire sauce. Stir and cook for about 30 seconds.
4. Pour in the beef broth and bring to a simmer. Add the dry egg noodles and stir well.
5. Reduce heat to medium-low, cover, and simmer for 7–9 minutes, stirring every few minutes, until the noodles are tender. Add a small splash of water or broth if the skillet becomes dry before the noodles finish cooking.
6. Whisk the cornstarch into the cold milk until completely smooth. Pour the mixture into the skillet and stir well. Simmer gently for 1–2 minutes, until the sauce begins to thicken.
7. Reduce the heat to low and stir in the shredded cheddar until melted.
8. Remove the skillet from the heat. Let it cool for about 1 minute, then stir in the Greek yogurt until the sauce is smooth and creamy. Do not boil after adding the yogurt.
9. Taste and adjust the salt and pepper. Serve hot.