Egg noodles are a versatile ingredient that can be used in a variety of dishes, from soups and stews to casseroles and stir-fries. In this recipe compilation, we’ll explore five delicious dinner recipes that feature egg noodles as the star ingredient. These recipes are perfect for weeknight dinners or special occasions when you want a comforting and satisfying meal. Let’s dive in and discover how to make these tasty dishes!
Ingredients for Top 5 Dinner Recipes With Egg Noodles:
- Beef Stroganoff:
- 1 lb beef sirloin, thinly sliced
- 1 onion, chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp flour
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- Egg noodles, cooked according to package instructions
- Chicken Noodle Casserole:
- 2 cups cooked chicken, shredded
- 8 oz egg noodles, cooked
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tbsp butter, melted
- Tuna Noodle Casserole:
- 8 oz egg noodles, cooked
- 2 cans tuna, drained
- 1 can cream of mushroom soup
- 1 cup frozen peas
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tbsp butter, melted
- Beef and Noodle Stir-Fry:
- 1 lb beef sirloin, thinly sliced
- 8 oz egg noodles, cooked
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- Salt and pepper to taste
- Oil for cooking
- Egg Noodle Soup:
- 8 oz egg noodles
- 6 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How to Make Top 5 Dinner Recipes With Egg Noodles:
- Beef Stroganoff:
- In a large skillet, brown the beef over medium-high heat. Remove from the skillet and set aside.
- In the same skillet, sauté the onion and mushrooms until tender. Add the garlic and cook for another minute.
- Stir in the beef broth, sour cream, flour, and Worcestershire sauce. Cook until the sauce thickens.
- Return the beef to the skillet and simmer for a few minutes. Season with salt and pepper.
- Serve the beef stroganoff over cooked egg noodles.
- Chicken Noodle Casserole:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked chicken, cooked egg noodles, cream of mushroom soup, milk, frozen peas, and shredded cheddar cheese. Season with salt and pepper.
- Pour the mixture into a greased baking dish.
- In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle over the casserole.
- Bake for 25-30 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
- Tuna Noodle Casserole:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the cooked egg noodles, drained tuna, cream of mushroom soup, frozen peas, milk, and shredded cheddar cheese. Season with salt and pepper.
- Pour the mixture into a greased baking dish.
- In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle over the casserole.
- Bake for 25-30 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
- Beef and Noodle Stir-Fry:
- Slice the beef, onion, bell pepper, and mince the garlic and ginger.
- Cook the egg noodles according to package instructions and set aside.
- Heat a large pan or wok over medium-high heat and add a little oil.
- Add the sliced beef and stir-fry until browned. Remove from the pan and set aside.
- In the same pan, add a little more oil if needed.
- Add the sliced onion and bell pepper, and stir-fry for a few minutes until slightly softened.
- Add the broccoli florets and continue to stir-fry for another few minutes until the vegetables are tender-crisp.
- Return the beef to the pan with the vegetables.
- Add the cooked egg noodles to the pan.
- Pour in the soy sauce, oyster sauce, sesame oil, minced garlic, and ginger.
- Season with salt and pepper to taste.
- Stir everything together until well combined and heated through.
- Serve the beef and noodle stir-fry hot, garnished with chopped green onions or sesame seeds if desired.
- Egg Noodle Soup:
- Slice the carrots and celery, chop the onion, mince the garlic, and shred the cooked chicken.
- In a large pot, heat some oil over medium heat.
- Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the pot.
- Sauté the vegetables for about 5 minutes, or until they begin to soften.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the egg noodles to the pot and cook according to the package instructions, usually about 6-8 minutes.
- Stir in the shredded cooked chicken and continue to cook for another 2-3 minutes, or until the chicken is heated through.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh chopped parsley.
- Serve the egg noodle soup hot, with crusty bread or crackers on the side if desired.
Enjoy your comforting and delicious egg noodle soup!
