Ingredients:

  • 1 lb ground beef (preferably 80/20 for flavor)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can cream of mushroom soup (10.5 oz / 300 g)
  • 1 cup beef broth
  • 1/2 cup milk (or heavy cream for extra richness)
  • 1 tsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 2 cups egg noodles, uncooked
  • 1 cup shredded cheddar cheese (for topping)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add diced onion and minced garlic; sauté until onion is softened.
  3. In a large mixing bowl, combine sautéed beef mixture with mixed vegetables, cream of mushroom soup, beef broth, milk, Worcestershire sauce, Italian seasoning, salt, and pepper.
  4. Stir in uncooked egg noodles until fully combined.
  5. Pour the mixture into a greased 9x13-inch baking dish.
  6. Sprinkle shredded cheddar cheese evenly over the top.
  7. Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
  8. Remove from the oven, let sit for 5 minutes, then garnish with fresh parsley before serving.