French Onion Beef Noodles

5 from 3 votes

French Onion Beef Noodles makes a hearty and comforting one dish dinner! So easy to prepare in a single saucepan, the rich, creamy sauce creates the best coating for these beef and noodles.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Servings: (1½ cup) servings

Calories: 829kcal

Author: Jennifer Fishkind

Ingredients

2 tablespoons unsalted butter
2 pounds London broil beef cut into 1-1½-inch cubes
1 cup yellow onion diced
32 ounce carton of unsalted beef broth
10.5 ounce can of French onion soup Campbell’s brand
1.1 ounce packet from a 2.2-ounce box of beefy onion soup mix (Lipton brand)
½ teaspoon salt
¼ teaspoon black pepper
1½ tablespoons fresh parsley chopped (plus additional for garnish)
12 ounce bag of egg noodles Meuller’s brand hearty homestyle
¾ cup sour cream
2.8 ounce crispy fried onions French’s brand

Instructions

In a large skillet, over medium-high heat, add the butter, cubed beef pieces, and chopped onion. Cook the onions, and pieces of beef, until the meat is lightly browned on all sides. This will take 7-9 minutes. It is ok if there is still some pink to the meat as it will continue to cook in the liquids.
Once the meat is browned, add to the skillet the unsalted beef broth, can of French onion soup, the contents of the packet of beefy onion soup mix, salt, black pepper, and fresh chopped parsley. Lower the heat to medium and allow the meat to simmer for 10 minutes.
Once the meat has simmered, stir in the egg noodles.
Bring the liquids up to a boil, then reduce the heat to medium-low, cover the skillet with a lid and allow the noodles to cook for 10-12 minutes or until soft. Check the noodles about halfway through cooking and stir them if needed. Be sure that all the noodles are in the liquids.
Once the noodles are cooked, remove the lid from the skillet, turn off the heat and stir in the sour cream until you get a nice thick sauce.
Sprinkle the crispy fried onions over the top of the French onion beef noodles and add an additional sprinkle of fresh chopped parsley, if desired to garnish.

Notes

Yields: 6 (1½ cup) servings

Storage:

To Store: You can store any leftovers, in an airtight container, in the refrigerator for up to 24 hours.
To Freeze: I do not recommend freezing this dish.

Tips:

Any type of egg noodles will work great in this recipe. I used the wider homestyle kind, so they took an extra couple of minutes to cook. You will just want to check your noodles for doneness at the 8-9 minute mark and go from there with the rest of the recipe.
If you can not find a can of French onion soup, you can substitute it with a can of beefy mushroom soup. It is the closest to taste and texture to the French onion soup that I have found. It is NOT the same as cream of mushroom soup.

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