Beef Tips and Mushrooms over Egg Noodles with Sour Cream

Introduction

This is a straightforward weeknight dinner that comes together in about 30 minutes: tender beef in a creamy mushroom sauce served over egg noodles. The sour cream keeps the sauce rich without being heavy, and you’re working with mostly pantry-friendly or pre-prepared ingredients, so there’s minimal chopping involved.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 8 oz wide egg noodles (figures are for yolk-free noodles)
• 1 teaspoon olive oil
• 1 package (8 oz) sliced mushrooms
• 1 large (1 cup/150 g) coarsely-chopped onion
• 1 package (17 oz) prepared beef tips with gravy
• ¼ cup (60 ml) skim milk
• 1 can (10.75 oz) condensed cream of mushroom soup (figures are for fat-free)
• Salt to taste
• Pepper to taste
• 1 teaspoon bottled minced garlic
• ¼ teaspoon (or more to taste) mild or hot paprika
• ½ cup (250 ml) sour cream (figures are for reduced-fat)
• ¼ cup (125 g) finely-chopped fresh parsley

Instructions

1. Prepare noodles according to package directions and drain.
2. As the noodles are boiling, warm oil in very deep skillet or Dutch oven over medium heat.
3. Add mushrooms and onions and cook until onion is soft, about 3 minutes.
4. Add beef tips, milk, and mushroom soup.
5. Add salt and pepper to taste and stir well.
6. Reduce heat to simmer and stir in garlic, paprika, and sour cream.
7. Simmer lightly, without letting it boil (that will curdle it).
8. When noodles are finished and drained, serve with noodles on serving plate or individual plates, with sauce over it.
9. Garnish with parsley.

Variations

Skip the canned soup: Substitute ½ cup beef broth mixed with 2 tablespoons cornstarch slurry for a lighter, fresher-tasting sauce with the same body.

Use fresh garlic: Replace bottled minced garlic with 2 cloves of fresh garlic, minced, for a sharper, brighter note that cuts through the richness.

Add beef stock depth: Use half beef broth and half the skim milk instead of all milk for a more savory, umami-forward sauce.

Swap mushroom type: Use cremini or portobello mushrooms instead of standard button mushrooms for deeper, earthier flavor and a meatier texture.

Finish with fresh dill: Replace the parsley garnish with fresh dill for a brighter, more herbaceous finish that pairs well with sour cream.

Tips for Success

Stir the sour cream in at the very end and keep heat low. Once sour cream hits the pan, watch carefully—boiling will cause it to separate and look curdled. If you’re worried, stir in a spoonful at a time off the heat, then warm gently on low.

Don’t skip draining the noodles well. Excess water on the noodles will dilute the sauce, so give them a good shake in the colander or let them sit in it for a few seconds.

Taste for salt after adding the soup and beef tips. Both are salty, so you may not need much extra—add a pinch at a time and adjust at the end.

Cook the mushrooms and onions until the onion is actually soft. Three minutes is the minimum; if your pan is cool or your pieces are chunky, give it another minute or two so the onion loses its raw bite.

Storage and Reheating

Refrigerator: Store in an airtight container for up to 3 days. The noodles will absorb sauce and soften slightly—stir in a splash of broth or milk when reheating if it looks dry.

Freezer: This dish does not freeze well; the noodles become mushy and the sour cream sauce breaks down.

Reheating: Warm gently on the stovetop over low heat, stirring often and adding a splash of broth or milk as needed to loosen the sauce. You can also reheat in the microwave in a covered bowl, stirring every minute, but the stovetop method gives better texture.

FAQ

Can I use fresh beef instead of the prepared package? Yes. Brown 1.5 lbs of beef stew meat or chuck cubes in the skillet first, then remove and set aside. Sauté the mushrooms and onions in the same pan, then add the beef back in with the milk and soup; this adds about 15 minutes to your total cook time.

What if I don’t have sour cream on hand? Greek yogurt works as a 1:1 swap and adds a tangy note, though it’s slightly thinner. Stir it in the same way—at the end and off high heat—to avoid curdling.

Will this work with egg noodles that contain egg yolk? Yes, the recipe will taste the same. The parenthetical note in the ingredient list is just noting that the nutritional figures were calculated for yolk-free noodles; any egg noodle width and composition will work.

Can I make this in a slow cooker? Yes. Brown the mushrooms and onions in a skillet, then transfer them and all remaining ingredients except the sour cream and parsley to a slow cooker on low for 6–8 hours. Stir in the sour cream in the last 30 minutes, then garnish with parsley. Cook the noodles fresh just before serving.