Easy Cafeteria Noodles and Garlic Steak Skillet
Ingredients:
8 oz egg noodles
3 tablespoons butter
1 can (10.5 oz) condensed cream of mushroom soup (instead of cream of chicken)
1 cup beef broth (instead of chicken broth)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
Salt, to taste
1 lb steak (like sirloin or ribeye), cut into bite-sized pieces
2 tablespoons butter (for steak)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
Directions:
Start by bringing a large pot of water to a rolling boil. Toss in the egg noodles and cook them until they’re just tender, following the timing on the package. Drain them well and set aside for later.
In a wide, deep skillet, melt 3 tablespoons of butter over medium heat. Pour in the cream of mushroom soup and beef broth. Sprinkle in the garlic powder, onion powder, black pepper, and a pinch of salt. Stir everything together and let the mixture simmer gently for 5 minutes, allowing the flavors to meld and the sauce to thicken.
While the sauce is simmering, heat a second skillet over medium-high heat. Add the remaining 2 tablespoons of butter. Once melted and sizzling, toss in the steak cubes. Season immediately with Italian herbs, salt, black pepper, and minced garlic. Cook the steak, stirring occasionally, until it's well-browned on the outside and juicy inside about 5–7 minutes depending on the size of your pieces.
Add the cooked noodles to the creamy mushroom mixture and stir until evenly coated. Then gently fold in the garlic butter steak, letting the juices from the meat mix into the sauce for extra flavor.
Plate up the creamy noodles with steak while hot, and if you'd like, top with a little fresh parsley or extra black pepper before digging in!
Cooking Time: 20 minutes | Servings: 4 | Calories: 450 per serving