0.33cupbeef brothadd a splash more if you like it saucier
1.5cupshredded cheddar cheese
0.5tsppaprikaoptional
2tbspchopped fresh parsleyfor garnish, optional
Instructions
Preparation Steps
Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
Boil egg noodles in salted water until just shy of al dente. Drain and set aside.
Warm olive oil in a large skillet over medium-high. Sauté onion and mushrooms until browned, 6–8 minutes.
Add ground beef. Cook, breaking it up, until no pink remains. Drain excess fat if needed.
Stir in garlic, salt, pepper, and Worcestershire. Cook 1 minute until fragrant.
Blend in mushroom soup, sour cream, and beef broth. Simmer 2–3 minutes until smooth and creamy.
Fold the cooked noodles into the skillet mixture. Spread evenly in the prepared dish.
Top with cheddar and a light sprinkle of paprika.
Bake 18–20 minutes until bubbly and the cheese melts. Rest 5 minutes, then garnish with parsley.
Notes
Variation: Swap egg noodles for 3 cups cooked rice or top with crushed buttered crackers for crunch. Add peas or green beans for extra veggies.Make-ahead: Assemble up to 24 hours in advance; cover and refrigerate. Bake covered for 15 minutes, then uncover and finish until bubbly. Leftovers keep 3 days chilled; reheat covered at 350°F.This recipe is an original creation inspired by classic Easy Mushroom Hamburger Bake flavors. All ingredient ratios and instructions are independently developed.