Ingredients
• 2 cups uncooked egg noodles
• 1 lb lean ground beef
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1/2 cup heavy cream (optional)
• Kosher salt and freshly ground black pepper, to taste
Preparation
• Bring a large pot of salted water to a boil and cook noodles according to package directions. Drain and set aside.
• Meanwhile, add ground beef to a skillet over medium-high heat and cook, breaking up the meat as it browns, until meat is partially cooked. Add onion and cook until soft and beef is no longer pink.
• Reduce heat to medium and add garlic, Worcestershire sauce, and thyme. Cook 1 minute.
• Stir in flour and cook 1 minute more. Stir in beef broth, scraping up any browned bits from the bottom of the pan.
• Let simmer until gravy has thickened, 5-10 minutes. If mixture gets too thick, thin with water or more broth.
• If desired, stir in heavy cream for a creamy finish. Season to taste with salt and pepper.
• Add drained noodles and toss to combine. Enjoy!