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

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

Reduce heat to medium. Add the diced yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste, Italian seasoning, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, to lightly toast the tomato paste.

Pour in the beef broth (or the hot water with dissolved beef bouillon). Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 5 minutes to allow the flavors to meld.

In a medium bowl, combine the sour cream and shredded cheddar cheese. Mix well until thoroughly combined.

Add the drained cooked noodles to the beef and tomato mixture in the skillet. Toss gently to combine, ensuring the noodles are evenly coated.

To serve, spoon the cheesy beef noodles onto plates. Dollop a generous spoonful of the sour cream and cheese mixture on top of each serving, creating a swirl. Garnish with fresh chopped parsley, if desired.


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

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

Reduce heat to medium. Add the diced yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste, Italian seasoning, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, to lightly toast the tomato paste.

Pour in the beef broth (or the hot water with dissolved beef bouillon). Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 5 minutes to allow the flavors to meld.

In a medium bowl, combine the sour cream and shredded cheddar cheese. Mix well until thoroughly combined.

Add the drained cooked noodles to the beef and tomato mixture in the skillet. Toss gently to combine, ensuring the noodles are evenly coated.

To serve, spoon the cheesy beef noodles onto plates. Dollop a generous spoonful of the sour cream and cheese mixture on top of each serving, creating a swirl. Garnish with fresh chopped parsley, if desired.
