This creamy beef, mushroom and bacon noodle dish is rich, cheesy, and packed with comforting flavor. Tender egg noodles are coated in a smooth garlic-Parmesan sauce with browned ground beef, sautéed mushrooms, crispy bacon, and plenty of melted cheese.
It is perfect for busy weeknights, cold evenings, or family dinners when you want something hearty and satisfying. Everything comes together in one skillet after the noodles are cooked, making cleanup simple too.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6
Ingredients
For the pasta
- 12 ounces wide egg noodles
- Water for boiling
- 1 teaspoon salt
For the beef and bacon
- 1 pound ground beef
- 6 slices bacon
- 1 small onion, finely chopped
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
For the creamy sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard, optional
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup reserved pasta water, if needed
For serving
- Chopped parsley
- Extra Parmesan
- Crushed red pepper flakes, optional
Instructions
1. Cook the bacon
Place the bacon in a large skillet over medium heat.
Cook until browned and crisp, turning when needed.
Transfer the bacon to a paper-towel-lined plate. Once cool, crumble it into small pieces.
Leave about one tablespoon of bacon fat in the skillet and discard the rest.
2. Cook the noodles
Bring a large pot of salted water to a boil.
Add the egg noodles and cook according to the package instructions until tender but still slightly firm.
Before draining, reserve about ½ cup of the pasta water.
Drain the noodles and set them aside.
3. Brown the ground beef
Place the skillet with the reserved bacon fat over medium-high heat.
Add the ground beef and cook for 5–7 minutes, breaking it into small pieces.
Season with salt, black pepper, paprika, and thyme.
Cook until the beef is browned and no longer pink.
Drain excess grease if necessary, then transfer the beef to a plate.
4. Cook the vegetables
Add the onion and mushrooms to the same skillet.
Cook for 5–7 minutes, stirring occasionally, until the onion softens and the mushrooms release their moisture and begin to brown.
Add the minced garlic and cook for about 30 seconds.
5. Make the sauce
Reduce the heat to medium.
Add the butter and allow it to melt.
Sprinkle the flour over the vegetables and stir continuously for one minute.
Slowly pour in the beef broth while stirring to prevent lumps.
Add the heavy cream, Worcestershire sauce, and Dijon mustard.
Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring frequently, until slightly thickened.
6. Add the cheese
Reduce the heat to low.
Add the mozzarella and Parmesan a little at a time, stirring until fully melted and smooth.
Do not boil the sauce after adding the cheese, or it may separate.
7. Combine everything
Return the ground beef and most of the crumbled bacon to the skillet.
Add the cooked noodles and toss gently until evenly coated.
If the sauce is too thick, add a little reserved pasta water until it reaches the desired consistency.
8. Serve
Taste and adjust the seasoning.
Sprinkle the remaining bacon, chopped parsley, and extra Parmesan over the top.
Serve immediately.
Helpful Tips
Use freshly grated cheese because it melts more smoothly than pre-shredded cheese.
Cook the mushrooms until most of their liquid evaporates so the sauce does not become watery.
Keep the sauce at a gentle simmer and avoid high heat after adding the cream and cheese.
Add spinach or peas near the end for extra vegetables.
Variations
Replace the ground beef with ground turkey, sausage, or cooked shredded chicken.
Add sliced jalapeños or red pepper flakes for heat.
Use cheddar instead of mozzarella for a sharper cheese flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat gently in a skillet with a splash of broth, milk, or cream.
