Home-Style Beef 'n Noodles w/Mushrooms and Onions for a Crowd

Kelly Williams


I make this often in the fall and winter! Perfect comfort food! My recipe serves at least 10-12, but you can easily cut it in half, or freeze the leftovers for a rainy (or snowy!) day! If taking to a potluck, you'll want to make a whole batch and bring the recipe! ;) ;)

(Sorry about the terrible photo, was taken a long time ago when I first started taking food photos...I really need to take a new one! LOL)


★★★★★ 1 vote

15 Min
2 Hr


  • 6 1/2-7 lb
    boneless beef chuck roast, cut into large chunks (bigger than bite-sized)
  • ·
    coarse ground black pepper
  • 3-4 Tbsp
    vegetable oil, more if needed
  • 1 (32 oz.)
    box beef broth
  • 1
    large onion, cut into 1/2
  • 1 (1 oz.)
    envelope french onion soup mix
  • 1/4 c
    a-1 steak sauce
  • 1 Tbsp
    minced garlic, i just use the kind in the little jar
  • 4 Tbsp
  • 1 Tbsp
    spicy brown mustard
  • 1 Tbsp
    prepared horseradish, not the creamy kind
  • ·
    salt to taste, don't be shy with it
  • 2 (8 oz.) pkg
    fresh sliced mushrooms
  • 4 Tbsp
  • 4 Tbsp
    cold water
  • 2-2 1/2
    bags reames home style frozen egg noodles, cooked and drained

How to Make Home-Style Beef 'n Noodles w/Mushrooms and Onions for a Crowd


  1. Try to find two 3-4 lb. chuck roasts, and cut the excess slab of fat off the top. Cut into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks! :) In large metal roaster that you can use on the stove, lightly brown meat on all sides over medium-high heat in a little oil. You may have to do this in frying pan(s). *Pepper beef lightly to liberally with coarse ground pepper as you add it to the roaster or frying pan. (Should take about 10 minutes.) When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, butter and a nice amount of salt. Add salt a 1/2 teaspoon at a time so you don't over do it. Bring to a boil, cover with lid, turn down heat and simmer for 1 1/2 hours. Stir occasionally. Add mushrooms, recover, and simmer 15-20 minutes longer. Remove lid. Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for another 5 minutes til thickened a bit. Fold in cooked, drained noodles. Serve with warm crusty bread and butter, and a side vegetable such as green beans, broccoli or salad. *You can add another 1/2 bag more cooked noodles if you want to stretch this out. I make it hearty, full of lots of meat, though; when it's being considered as a "main dish". If you stretch it out though, you may need to add a cup or so of beef bouillon. Just see what you end up with, add as needed.
    *If you accidently add too much salt, just add a few more Tbl. butter.
    **This can be held on low heat for up to at least another hour no problem. Stir/fold now and then. Or put in a heated crockpot on low to hold.

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About Home-Style Beef 'n Noodles w/Mushrooms and Onions for a Crowd

Course/Dish: Beef Pasta
Hashtag: #Noodles

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