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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.
In a skillet over medium-high heat, cook ground beef, breaking it up as it browns. Add onion and cook until soft and beef is no longer pink.
Reduce heat to medium and add garlic, Worcestershire sauce, and thyme. Cook for 1 minute.
Stir in flour and cook for an additional minute. Add beef broth, scraping up any browned bits from the bottom of the pan.
Simmer until the gravy thickens, about 5-10 minutes. If the mixture becomes too thick, thin it with water or more broth.
Optionally, stir in heavy cream for a creamy finish. Season to taste with salt and pepper.
Add the drained noodles, toss to combine, and enjoy!
