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Ingredients
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1 (16 ounce) package egg noodles
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1 pound ground beef
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1 pinch salt and ground black pepper to taste
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1 pinch garlic powder (Optional)
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2 (10.75 ounce) cans cream of mushroom soup
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1 (8 ounce) package cream cheese
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½ cup milk, plus more to taste
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1 (11 ounce) can diced carrots
Directions
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Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large dish.
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Season ground beef with salt, pepper, and garlic powder.
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Heat a large skillet over medium heat. Add seasoned beef; cook and stir until browned, 6 to 8 minutes. Add cream of mushroom soup, cream cheese, and milk; cook and stir until cream cheese melts and mixture is saucy, about 6 minutes.
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Pour mixture over noodles. Add carrots; stir until evenly combined.
Cook's Note:
Substitute canned peas for the carrots if desired.
Nutrition Facts (per serving)
664 | Calories |
32g | Fat |
65g | Carbs |
29g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 664 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 14g | 72% |
Cholesterol 153mg | 51% |
Sodium 882mg | 38% |
Total Carbohydrate 65g | 24% |
Dietary Fiber 3g | 12% |
Total Sugars 5g | |
Protein 29g | 58% |
Vitamin C 2mg | 2% |
Calcium 111mg | 9% |
Iron 6mg | 34% |
Potassium 568mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.