I rotate simple, satisfying recipes like this one because they’re reliable crowd-pleasers: everything cooks in one pot, nothing gets forgotten, and cleanup is easy. This one-pot ground beef and egg noodles dish is a true weeknight hero — hearty, flexible, and perfect for when you want a “one and done” dinner.

This recipe accommodates pantry staples and frozen vegetables, making it easy to adapt for busy evenings.

The beauty of this dish is how the noodles absorb the savory juices from the beef and spices, creating rich, beefy bites throughout. It’s a great canvas for seasonal greens — toss in broccoli, peas, asparagus tips, or small green beans to add color, crunch, and a bright bite. For heat, a pinch of cayenne or chili powder works well, and a squeeze of lemon at the end lifts the whole dish.

Use whatever green vegetable you prefer. Frozen peas are the quickest option and require no prep. Fresh broccoli works beautifully when chopped into small florets and added near the end, and asparagus tips are delicious in spring. Swap vegetables with the seasons to keep the dish feeling new each time.

I tend to crave this in colder months because it’s warming and comforting, but I make it year-round with seasonal swaps. The method is forgiving: brown the meat, simmer with spices and stock to deepen the flavors, then add egg noodles to finish cooking right in the same pot so they soak up that savory goodness.

Making Egg Noodles Pasta with Ground Beef

Start with your vegetables. If you don’t have sweet mini peppers, colorful bell peppers work fine. Heat a wide skillet with a drizzle of olive oil, then add diced peppers, celery, and shallot. Sauté over medium heat until the vegetables soften, then stir in minced garlic and cook for another minute or two to release the aroma.

Add Ground Beef to Egg Noodles

Brown the ground beef in the same pan, breaking it up as it cooks so it browns evenly. When the meat is fully browned, add paprika, cumin, dried parsley, coarse salt, cracked pepper, and bay leaves. Stir to combine and coat the meat and vegetables with the spices. Pour in about 1 to 1 1/2 cups of beef stock and a splash of red wine, then bring the pan to a gentle simmer. Reduce the heat, cover, and let it simmer on low for 30–40 minutes so the flavors meld and the liquid concentrates.

Add the egg noodles after the simmer. I use about half a 16 oz pack, but adjust to your family size. Stir the noodles into the meat briefly, then pour in additional beef stock so the noodles are mostly but not necessarily fully submerged — usually another cup to a cup and a half is sufficient. Cover and cook 10–15 minutes until the noodles are tender but still hold their shape.

If the noodles need more time, add a little extra stock or water and continue to cook covered. The residual steam and liquid will soften the noodles while concentrating flavor. Taste and adjust salt and pepper before finishing.

Add Veggies and Serve

easy egg noodles with ground beef recipe

When the noodles are nearly done, stir in your green vegetable of choice. For convenience, toss in frozen peas and cook 3–4 minutes more; they thaw and brighten the dish without extra effort. If using fresh broccoli or asparagus, steam or briefly blanch them so they retain color and a bit of crunch before folding them into the pot.

Finish by garnishing with fresh minced parsley and extra slices of sweet mini pepper for brightness and texture. A light squeeze of lemon over the top cuts through the richness and brings the flavors together. Serve hot straight from the pan for an easy, comforting meal.

One Pot Ground Beef Egg Noodles Pasta Recipe For Dinner

Easy, flavorful one-pot egg noodles cooked with seasoned ground beef and a green vegetable of your choice. Perfect for weeknights and easily adapted to what’s on hand.

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

COURSE Dinner, One Pot Dinner, Pasta Dinner Ideas

CUISINE American

SERVINGS 6

Equipment

Wide skillet or large pot

Ingredients

1 1/2 lb Ground beef
1 pack Frozen peas (optional) or a green veggie such as broccoli or asparagus
2 Tomatoes, diced
6 Sweet mini peppers, diced plus some sliced for garnish
2 ribs Celery, small dice
3–4 cloves Garlic, minced
2 Shallots, diced
1 tbsp Paprika
1 tbsp Cumin
1 tbsp Dried parsley (plus fresh for garnish)
1 tsp Coarse salt, or to taste
1/2 tsp Cracked pepper, or to taste
2–3 Bay leaves
1/2 pack Wide egg noodles (about 8 oz)
1/3 cup Red wine (optional)
2 1/2 to 3 cups Beef stock, divided
1 tbsp Olive oil
Fresh lemon, optional for finishing

Instructions

Heat a wide skillet over medium heat and drizzle in the olive oil. Add diced peppers, celery, and shallots and sauté until softened. Stir in minced garlic and cook another minute.
Add ground beef and brown it, breaking it up with a spoon. Once evenly browned, stir in paprika, cumin, dried parsley, salt, cracked pepper, and bay leaves.
Pour in about 1–1 1/2 cups beef stock and the red wine. Bring to a simmer, reduce the heat to low, cover, and simmer 30–40 minutes to let the flavors develop.
Remove the lid and stir in the egg noodles. Add the remaining stock so the noodles are mostly covered, then replace the lid and cook 10–15 minutes until the noodles are tender.
Taste and adjust seasonings. Stir in frozen peas or prepared fresh vegetables and cook another 3–4 minutes until heated through. Garnish with fresh parsley, extra sliced peppers, and a squeeze of lemon if desired. Serve hot.

Keyword: easy egg noodles pasta, ground beef and egg noodles, one pot beef and noodles

Tried this recipe? Share how it went and any tweaks you made for flavor or veggies.