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Preheat your oven to 375°F. Cook the wide egg noodles according to package directions until al dente. Drain well and set aside.

In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until it is fully browned. Drain any excess fat from the skillet.

Add the diced russet potatoes, garlic powder, onion powder, dried thyme, salt, and black pepper to the skillet with the beef. Stir well to combine and cook for 5 minutes, stirring occasionally, until the potatoes begin to soften slightly.

Sprinkle the all-purpose flour over the beef and potato mixture, stirring continuously for 1 minute to coat everything evenly. Gradually pour in the whole milk, stirring constantly until the sauce is smooth and begins to thicken slightly. Bring to a gentle simmer and cook for 2-3 minutes.

Stir the cooked and drained egg noodles into the beef and potato mixture in the skillet, ensuring they are well coated with the sauce. If your skillet is not oven-safe, transfer the mixture to a 9x13 inch baking dish.

Evenly sprinkle the shredded sharp cheddar cheese over the top of the noodle bake.

Bake for 20-25 minutes, or until the bake is bubbly around the edges and the cheese is melted and lightly golden brown.


Preheat your oven to 375°F. Cook the wide egg noodles according to package directions until al dente. Drain well and set aside.

In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until it is fully browned. Drain any excess fat from the skillet.

Add the diced russet potatoes, garlic powder, onion powder, dried thyme, salt, and black pepper to the skillet with the beef. Stir well to combine and cook for 5 minutes, stirring occasionally, until the potatoes begin to soften slightly.

Sprinkle the all-purpose flour over the beef and potato mixture, stirring continuously for 1 minute to coat everything evenly. Gradually pour in the whole milk, stirring constantly until the sauce is smooth and begins to thicken slightly. Bring to a gentle simmer and cook for 2-3 minutes.

Stir the cooked and drained egg noodles into the beef and potato mixture in the skillet, ensuring they are well coated with the sauce. If your skillet is not oven-safe, transfer the mixture to a 9x13 inch baking dish.

Evenly sprinkle the shredded sharp cheddar cheese over the top of the noodle bake.

Bake for 20-25 minutes, or until the bake is bubbly around the edges and the cheese is melted and lightly golden brown.
