Looking for a quick and satisfying weeknight dinner? This one-pan dish combines tender noodles, ground beef, and the zesty kick of ranch dressing mix, all melded together with a creamy sour cream sauce.
1 package (12 ounce size) wide egg noodles
1 pound ground beef
1 envelope (1 ounce size) dry ranch salad dressing mix
1 can (4 ounce size) sliced mushrooms drained
8 ounces sour cream
3/4 cup milk
1/2 cup freshly grated Parmesan cheese
chopped fresh parsley
Bring a large pot of water to a boil over high heat. Add the egg noodles and cook as directed on the package. Drain well and set aside.
Meanwhile, heat a large skillet over medium-high heat. Add the ground beef and cook, stirring frequently to break up the meat, until the meat is no longer pink. Drain off any excess grease.
Stir the ranch salad dressing mix into the ground beef and mix well. Add the cooked egg noodles and mushrooms. Stir to combine.
Remove the skillet from the heat. Stir the sour cream and milk into the beef and noodles and mix well. Return the skillet to the heat. Heat, stirring, frequently, just until the sour cream and milk are heated through and the sauce starts to thicken (do not let the sauce boil or the sour cream may curdle).
Stir the Parmesan cheese into the beef and noodle skillet and mix well. Serve the beef and noodles hot, garnished with fresh parsley.
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