Dinner

Beef Stroganoff with Mushroom Soup Recipe

ByCleo Brixton February 9, 2026February 9, 2026

Introduction

Beef Stroganoff with Mushroom Soup is a comforting and easy-to-make dish that combines tender ground beef, creamy mushroom sauce, and soft egg noodles. This recipe uses simple pantry ingredients to create a hearty meal perfect for weeknights.

A close-up image of a creamy pasta dish served in a black cast iron skillet, showing soft, wavy egg noodles coated in a thick, beige-colored sauce with small pieces of cooked ground meat mixed throughout. Fresh green parsley leaves are sprinkled on top as garnish, adding a pop of color. The texture of the sauce looks smooth and rich, clinging well to the pasta. The background is a white marbled surface, and a blurry wooden spoon can be seen in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz. dry egg noodles
2 Tbsp. cooking oil
1 small onion, chopped
1 lb. lean ground beef
1 tsp. garlic powder
1 tsp. sweet paprika
½ tsp. salt
⅛ tsp. black pepper
1 (10 oz.) can condensed cream of mushroom soup (or homemade)
1 cup milk
2 Tbsp. sour cream

Instructions

Step 1: Cook egg noodles according to the package instructions. Drain and set aside.
Step 2: In a large saucepan, heat the cooking oil over medium heat. Add the chopped onion and sauté for 5-8 minutes, stirring often until softened.
Step 3: Add the ground beef to the pan. Cook, stirring occasionally, until browned and fully cooked, about 8-10 minutes.
Step 4: Stir in garlic powder, sweet paprika, salt, and black pepper. Then add the condensed cream of mushroom soup and milk. Heat the mixture until hot, then reduce heat to low and simmer for 5-7 minutes.
Step 5: Remove the pan from heat and stir in the sour cream until well combined.
Step 6: Either stir the cooked egg noodles into the sauce or serve the beef stroganoff sauce over the noodles.

Tips & Variations

For a richer flavor, sauté the onions and beef in butter instead of oil.
Use fresh mushrooms along with or instead of the canned soup for more texture.
Substitute sour cream with Greek yogurt for a lighter option.
Add a splash of Worcestershire sauce or Dijon mustard for extra depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of milk if the sauce has thickened.

How to Serve

The image shows a close-up of a creamy pasta dish in a black pan. The pasta is shell-shaped, coated with a thick, beige creamy sauce mixed with small pieces of cooked brown ground meat. On top, there are some bright green parsley leaves scattered as garnish. The sauce looks smooth and rich, covering the pasta well, and the meat pieces are evenly spread throughout. The photograph is detailed, highlighting the texture of the sauce and the freshness of the parsley. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of noodles for this recipe?

Yes, wider noodles like fettuccine or pappardelle work well, but egg noodles are traditional and hold the sauce nicely.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free egg noodles and ensure the cream of mushroom soup is gluten-free or make your own from scratch.