Slow Cooker Sour Cream Noodles

A creamy ground-beef and noodle dish made with a rich sour cream sauce. The beef and onion are browned first, then combined with garlic and a sauce made from condensed cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, and seasonings. The mixture cooks gently in the slow cooker before cooked egg noodles and shredded cheddar cheese are stirred in near the end.

Equipment

• Large skillet
• Slow cooker
• Mixing bowl
• Whisk
• Spoon or spatula
• Colander

Ingredients

• 12 oz (340 g) egg noodles
• 1 lb (450 g) ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
• 1 cup (240 g) sour cream
• 1 cup (240 ml) beef broth
• 1 cup (115 g) shredded cheddar cheese
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley, optional

Instructions

1. Heat a large skillet over medium heat. Add the ground beef and finely diced onion. Cook until the beef is browned and the onion has softened. Drain any excess grease.
2. Stir the minced garlic into the cooked beef and onion mixture. Cook for about 30 seconds, just until the garlic becomes fragrant.
3. In a bowl, whisk together the condensed cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper until well combined.
4. Add the cooked beef and onion mixture to the slow cooker. Pour the sour cream sauce over the top. Stir gently to combine everything.
5. Cover and cook on LOW for 2–3 hours. If convenient, stir once or twice during cooking.
6. About 15–20 minutes before serving, cook the egg noodles according to the package directions until just tender. Drain them well.
7. Add the cooked egg noodles and shredded cheddar cheese to the slow cooker. Stir everything together. Cover and let the dish heat for about 10–15 minutes, until the cheese has melted and the noodles are coated in the creamy sauce.
8. If desired, sprinkle the finished noodles with chopped fresh parsley. Serve warm.

Notes

Do not overcook the sour cream sauce, as it can separate and become too thick if cooked for too long. Cook the noodles separately and add them near the end to prevent them from becoming mushy.