Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 3 cups low sodium beef broth
  • 1 cup heavy cream
  • 12 oz wide egg noodles, uncooked
  • 2 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Place your skillet over medium-high heat. Add the ground beef and cook until mahogany-colored and crumbled, about 5–7 minutes. Drain excess grease if necessary.
  2. Lower heat to medium. Stir in the butter, diced onion, and minced garlic. Sauté for 3–4 minutes until the onions are translucent and fragrant.
  3. Stir in the smoked paprika, onion powder, salt, and pepper. Cook for 60 seconds to wake up the oils in the spices.
  4. Pour in the beef broth and heavy cream. Stir well, scraping the bottom of the pan to release the browned bits (fond). Bring the mixture to a gentle boil.
  5. Stir in the uncooked egg noodles. Reduce heat to low, cover the pan with a lid, and simmer for 10–12 minutes.
  6. Stir occasionally to prevent sticking. The noodles are done when they are tender but still hold their shape, and most of the liquid has been absorbed into a thick sauce.
  7. Remove the pan from heat entirely. Sprinkle the shredded cheddar over the top and fold it in gently until the cheese is fully melted and the sauce is glossy.