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Bring a large pot of salted water to a boil. Add the 8 ounces of wide egg noodles and cook according to package directions until al dente. Drain the noodles well and set aside.

While the noodles cook, heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the 1 large thinly sliced yellow onion and a pinch of salt. Cook for 10-12 minutes, stirring occasionally, until the onions are golden brown and soft.

Add the 1 pound of ground beef to the skillet with the caramelized onions. Cook for 6-7 minutes, breaking the beef apart with a spoon, until it is fully browned. Drain any excess grease from the skillet if needed.

Stir in the 1/2 teaspoon of garlic powder, 1/2 teaspoon of black pepper, 1 tablespoon of Worcestershire sauce, 1 (10.5 ounce) can of French onion soup, and 1 cup of beef broth into the beef and onion mixture. Bring the mixture to a simmer and cook for 5 minutes.

Reduce the heat to low. Stir in the 1/2 cup of sour cream and 1 cup of the shredded mozzarella or provolone cheese into the simmering mixture. Mix until the cheese is completely melted and the sauce is smooth and creamy.

Add the cooked and drained noodles to the skillet. Fold them gently into the sauce until they are well coated. Sprinkle the remaining 1 cup of shredded mozzarella or provolone cheese evenly over the top of the noodles and sauce. Cover the skillet and let the cheese melt over low heat for 2-3 minutes.

Garnish with fresh thyme or parsley, if desired, and serve hot.


Bring a large pot of salted water to a boil. Add the 8 ounces of wide egg noodles and cook according to package directions until al dente. Drain the noodles well and set aside.

While the noodles cook, heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the 1 large thinly sliced yellow onion and a pinch of salt. Cook for 10-12 minutes, stirring occasionally, until the onions are golden brown and soft.

Add the 1 pound of ground beef to the skillet with the caramelized onions. Cook for 6-7 minutes, breaking the beef apart with a spoon, until it is fully browned. Drain any excess grease from the skillet if needed.

Stir in the 1/2 teaspoon of garlic powder, 1/2 teaspoon of black pepper, 1 tablespoon of Worcestershire sauce, 1 (10.5 ounce) can of French onion soup, and 1 cup of beef broth into the beef and onion mixture. Bring the mixture to a simmer and cook for 5 minutes.

Reduce the heat to low. Stir in the 1/2 cup of sour cream and 1 cup of the shredded mozzarella or provolone cheese into the simmering mixture. Mix until the cheese is completely melted and the sauce is smooth and creamy.

Add the cooked and drained noodles to the skillet. Fold them gently into the sauce until they are well coated. Sprinkle the remaining 1 cup of shredded mozzarella or provolone cheese evenly over the top of the noodles and sauce. Cover the skillet and let the cheese melt over low heat for 2-3 minutes.

Garnish with fresh thyme or parsley, if desired, and serve hot.
