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Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.

Cook the egg noodles according to package directions until al dente. Drain well and set aside.

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook for 8 to 10 minutes, stirring occasionally, until softened and lightly golden.

Add the ground beef to the skillet with the onions. Cook for 6 to 8 minutes, breaking it up with a spoon, until browned. Drain any excess grease.

Stir in the minced garlic, onion soup mix, and black pepper. Cook for 30 seconds, stirring constantly, until fragrant.

Add the cream of mushroom soup, sour cream, and beef broth to the skillet. Stir until the mixture is smooth and creamy, about 2 to 3 minutes.

Remove the skillet from the heat. Fold in the cooked egg noodles and half of both cheeses (1/2 cup mozzarella and 1/3 cup Swiss or provolone) until everything is evenly coated.

Spread the noodle mixture evenly into the prepared baking dish. Top with the remaining cheese (1/2 cup mozzarella and 1/3 cup Swiss or provolone).

Bake uncovered for 20 to 25 minutes, or until the casserole is hot, bubbly, and the cheese is melted and lightly golden.

If using, sprinkle with chopped parsley before serving. Serve warm.


Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.

Cook the egg noodles according to package directions until al dente. Drain well and set aside.

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook for 8 to 10 minutes, stirring occasionally, until softened and lightly golden.

Add the ground beef to the skillet with the onions. Cook for 6 to 8 minutes, breaking it up with a spoon, until browned. Drain any excess grease.

Stir in the minced garlic, onion soup mix, and black pepper. Cook for 30 seconds, stirring constantly, until fragrant.

Add the cream of mushroom soup, sour cream, and beef broth to the skillet. Stir until the mixture is smooth and creamy, about 2 to 3 minutes.

Remove the skillet from the heat. Fold in the cooked egg noodles and half of both cheeses (1/2 cup mozzarella and 1/3 cup Swiss or provolone) until everything is evenly coated.

Spread the noodle mixture evenly into the prepared baking dish. Top with the remaining cheese (1/2 cup mozzarella and 1/3 cup Swiss or provolone).

Bake uncovered for 20 to 25 minutes, or until the casserole is hot, bubbly, and the cheese is melted and lightly golden.

If using, sprinkle with chopped parsley before serving. Serve warm.
