Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz egg noodles
- 1 lb ground beef (85/15 preferred)
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 12 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp sweet paprika
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 cup whole milk
- 1 1/4 cups full-fat sour cream, room temperature
- 1 cup shredded Swiss or Gruyere (about 4 oz)
- 1/2 cup panko breadcrumbs
- 1/4 cup finely grated Parmesan
- 2 tbsp chopped parsley (optional)
Do This
- 1) Heat oven to 375°F and grease a 9 x 13-inch baking dish.
- 2) Boil egg noodles 2 minutes shy of package directions; drain.
- 3) Brown ground beef; remove (drain excess fat if needed).
- 4) Sauté onion and mushrooms until browned; add garlic.
- 5) Make gravy: butter + flour, whisk in broth, Worcestershire, Dijon, paprika; simmer until thick.
- 6) Off heat, whisk in milk and sour cream (don’t boil); stir in beef, noodles, and Swiss.
- 7) Top with panko + Parmesan + melted butter; bake 22–25 minutes until bubbly and browned. Rest 10 minutes.
Why You’ll Love This Recipe
- Classic stroganoff flavor, but in a cozy, scoopable casserole with browned edges.
- One pan of creamy beef-and-mushroom gravy folded into noodles, then baked until bubbly.
- Weeknight-friendly ingredients you can find anywhere (and easy to prep ahead).
- Tangy, rich sauce that stays smooth and creamy (no broken sour cream).
Grocery List
- Produce: yellow onion, cremini mushrooms, garlic, fresh parsley (optional)
- Dairy: unsalted butter, sour cream, whole milk, Swiss or Gruyere, Parmesan
- Pantry: egg noodles, ground beef, olive oil, all-purpose flour, low-sodium beef broth, Worcestershire sauce, Dijon mustard, sweet paprika, kosher salt, black pepper, panko breadcrumbs
Full Ingredients
For the noodles
- 12 oz egg noodles
- Water and salt for boiling (use 1 tbsp kosher salt for a large pot of water)
For the beef, mushrooms, and onions
- 1 lb ground beef (85/15 preferred for flavor)
- 1 tbsp olive oil (helps browning; especially useful if beef is lean)
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 12 oz cremini mushrooms, sliced (about 4 cups)
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
For the tangy stroganoff-style gravy
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp sweet paprika
- 1/2 cup whole milk
- 1 1/4 cups full-fat sour cream, at room temperature
- 1 cup shredded Swiss or Gruyere (about 4 oz)
For the browned top
- 1/2 cup panko breadcrumbs
- 1/4 cup finely grated Parmesan
- 2 tbsp unsalted butter, melted
- 2 tbsp chopped fresh parsley (optional, for serving)
Step-by-Step Instructions
Step 1: Preheat the oven and prep the baking dish
Arrange a rack in the upper-middle of the oven and preheat to 375°F.
Grease a 9 x 13-inch baking dish with a bit of butter or nonstick spray. Set aside.
Step 2: Cook the egg noodles (slightly under)
Bring a large pot of water to a boil. Salt it well (about 1 tbsp kosher salt for a large pot).
Add 12 oz egg noodles and cook them 2 minutes less than the package directions for al dente. (They will finish cooking in the oven.)
Drain and set aside. If they seem like they might stick, toss with a teaspoon of olive oil.
Step 3: Brown the ground beef
Heat a large, deep skillet or Dutch oven over medium-high heat. Add 1 tbsp olive oil, then add 1 lb ground beef.
Cook for 6–8 minutes, breaking it up with a spoon, until deeply browned and no longer pink. Season with a pinch of the kosher salt and black pepper.
Transfer beef to a bowl using a slotted spoon. If there is more than about 1 tablespoon of fat in the pan, carefully drain off the excess.
Step 4: Sauté the onion, mushrooms, and garlic until golden
Return the skillet to medium-high heat. Add the diced onion and sliced mushrooms. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and then begin to brown.
Add the garlic and cook for 30 seconds, just until fragrant.
Season with the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper (or to taste).
Step 5: Build the gravy (roux, then broth)
Add 2 tbsp unsalted butter to the pan with the mushrooms and onions. Once melted, sprinkle in 3 tbsp flour and stir constantly for 1 minute to cook off the raw flour taste.
Slowly whisk in 2 cups beef broth until smooth. Stir in 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, and 1 tsp sweet paprika.
Bring to a gentle simmer and cook for 3–4 minutes, stirring frequently, until the gravy thickens enough to lightly coat a spoon.
Step 6: Add sour cream gently, then combine everything
Reduce heat to low. Stir in 1/2 cup whole milk.
Important for a smooth, creamy sauce: Take the pan off the heat for a moment. In a medium bowl, whisk 1 1/4 cups sour cream with a few spoonfuls of the hot gravy to warm it up (about 1/2 cup total), then pour the warmed sour cream mixture back into the skillet. Stir until smooth.
Stir the browned beef back into the gravy, then add the drained noodles and 1 cup shredded Swiss or Gruyere. Fold gently until everything is evenly coated. Taste and adjust seasoning (more salt, pepper, or a tiny splash of Worcestershire if you want it punchier).
Step 7: Top and bake until bubbly with browned edges
Spoon the mixture into the prepared baking dish and spread into an even layer.
In a small bowl, mix 1/2 cup panko, 1/4 cup Parmesan, and 2 tbsp melted butter. Sprinkle evenly over the casserole.
Bake uncovered at 375°F for 22–25 minutes, until bubbling around the edges and lightly browned on top.
If you want extra browned edges, broil on high for 1–2 minutes (watch closely).
Let the casserole rest for 10 minutes before scooping. Garnish with 2 tbsp chopped parsley if desired.
Pro Tips
- Don’t overcook the noodles. Undercooking by 2 minutes keeps them tender after baking instead of mushy.
- Keep the sour cream smooth. Take the pan off the heat and temper the sour cream with a bit of hot gravy before adding it back in. Avoid a hard boil after sour cream goes in.
- Brown the mushrooms well. Let their moisture cook off and wait for golden edges; that’s where the deep, savory flavor comes from.
- Prefer it extra saucy? Stir in an additional 1/4 cup beef broth before baking. The noodles absorb sauce as it rests.
- For best browning, bake uncovered. Covering traps steam and softens the top.
Variations
- Sliced steak version: Swap ground beef for 1 1/4 lb sirloin (thinly sliced). Sear quickly in batches (about 1 minute per side), remove, then proceed with onions/mushrooms and add the steak back in right before combining with noodles.
- Extra mushroomy: Increase mushrooms to 16 oz and add a pinch more salt while sautéing to help them brown.
- No breadcrumb topping: Skip panko and Parmesan; instead, sprinkle 1/2 cup extra Swiss or Gruyere on top and bake until browned.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat covered at 350°F for 20–25 minutes or microwave portions until hot. Add a splash of broth or milk when reheating to loosen the sauce.
Freeze: Freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating. (The sauce may loosen slightly after thawing; stir gently and reheat until bubbly.)
Make-ahead: Assemble the casserole (without baking) up to 24 hours ahead, cover, and refrigerate. Let it sit at room temperature for 20 minutes before baking, then bake at 375°F for 28–32 minutes (since it starts cold) until bubbling.
Nutrition (per serving)
Approximate, based on 6 servings: 620 calories, 30 g protein, 34 g fat, 50 g carbohydrates, 3 g fiber, 6 g sugars, 880 mg sodium.
