Let’s face it, folks: Hamburger Helper is disgusting! It’ll take you ten minutes to parse out the pronunciation of all of its so-called ingredients. Instead, use those extra ten minutes to make this recipe, which is almost as easy, and has nothing in it you can’t pronounce on the first try.* This also re-heats wonderfully, making it a great go-to meal during your kids’ busy sports, drama club, or livestock show season.
Ingredients
- 16 ounces Egg Noodles
- 6 tbsp. Butter or Margarine (divided)
- 1-1/2 Pounds Ground Beef
- 1 Large Onion (coarsely chopped)
- 2 tbsp. All-Purpose Flour
- 1 tbsp. Garlic Powder
- 1 tbsp. Worcestershire Sauce
- 1 (10.75 ounce) Can Cream of Mushroom Soup
- 1 (10.75 ounce) Can Cream of Chicken Soup
- 1 cup Sour Cream
- Salt and Pepper to taste
- Dried Parsley to garnish
Directions
- Cook egg noodles in boiling water until soft, about 6-8 minutes.
- Drain noodles, and add 3 tbsp. butter or margarine, stirring until melted. Set aside and keep warm.
- In a large skillet, melt remaining 3 tbsp. butter or margarine over medium high heat.
- Add onions to skillet and cook until slightly translucent, about 5-6 minutes.
- Add ground beef to skillet and brown until the last bit of pink has just disappeared, about 8-10 minutes. Do not drain!
- Sprinkle flour over ground beef mixture and stir to absorb all of the fat in the skillet.
- Add garlic powder, Worcestershire sauce, cream of mushroom soup, and cream of chicken soup to skillet. Cook and stir until thoroughly combined and hot, about 4-5 minutes.
- Add sour cream to skillet. Cook and stir until thoroughly combined and hot, about 4-5 minutes.
- Add salt and pepper to taste.
- Serve over prepared egg noodles and sprinkle with parsley.
*Yes, I realize that some of these ingredients may have a chemical or two in them. Just check the labels, make sure you’re avoiding MSG (which for me, leads to the dreaded “Three I’s”: itching, illness, and irritability) and you should be A-O.K.