Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 12 oz wide egg noodles
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef, breaking it apart sparingly to allow the meat to develop a deep, mahogany-colored crust.
  2. Once browned, stir in the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
  3. Season the beef mixture with salt and pepper, then remove the skillet from heat.
  4. In a medium mixing bowl, whisk together the condensed cream of mushroom soup, sour cream, milk, Worcestershire sauce, and smoked paprika.
  5. Pour the sauce mixture directly into the skillet with the beef. Stir over low heat for 2 minutes until the sauce is glossy and well-incorporated.
  6. Preheat the oven to 375°F (190°C).
  7. Boil the wide egg noodles in salted water for 2 minutes less than the package instructions, then drain.
  8. Toss the cooked noodles with the beef mixture and 1 cup of the shredded cheddar cheese until evenly coated.
  9. Transfer the mixture to a 9x13 inch baking dish. Top with the remaining cheddar and Parmesan cheese.
  10. Drizzle melted butter over the cheese topping.
  11. Bake for 20 minutes, or until the edges are bubbling and the top is golden brown.