There’s something incredibly comforting about a bowl full of tender beef, creamy broth, and hearty noodles. This Creamy Beef Noodle Soup Recipe is exactly that kind of soul-soothing meal that feels like a warm hug after a long day.

A creamy soup with many layers inside a white pot, filled with broad, curly egg noodles in light yellow, chunks of dark brown meat, bright orange carrot pieces, and small green peas floating in a thick beige creamy broth. The soup is topped with small green herb bits scattered evenly. A silver ladle lifts a portion showing all these ingredients closely, with the creamy broth glistening under soft lighting. The pot is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Beef Noodle Soup Recipe
Top Tip
How to Serve Creamy Beef Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Beef Noodle Soup Recipe

Why You'll Love This Recipe

I honestly love how this Creamy Beef Noodle Soup Recipe balances rich flavors with a bit of wholesome heartiness. It’s indulgent but still satisfies that need for something cozy and familiar, which makes it a go-to dish in my kitchen when I want comfort food.

Hands-off cooking: Toss the ingredients in, then let your oven do most of the work while you relax or prep other things.
Velvety broth: The half and half with just the right amount of cornstarch creates a silky, creamy soup that tastes luxurious without being heavy.
Tender melt-in-your-mouth beef: Slow baking at a low heat makes the sirloin incredibly soft, no tough bites here.
Adaptable and forgiving: You can swap veggies, adjust creaminess, or turn it into a slow cooker meal without losing the soul of the recipe.

The image shows a white bowl filled with creamy beef and noodle soup. The soup has three main layers: the first is a thick, beige liquid base, the second consists of egg noodles that are pale yellow with a smooth, twisted texture, and the third layer includes dark brown chunks of beef, bright green peas, and small orange carrot pieces scattered throughout. The soup is topped with finely chopped fresh green herbs, adding a touch of color and freshness. A gold spoon rests inside the bowl, and the bowl is placed on a white marbled surface with some herbs sprinkled around. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this recipe aren’t fancy, but together they create something really special. The beef and veggies provide hearty depth, while the mixture of spices and umami additions like Worcestershire and soy sauce elevate the broth. Don’t skimp on the half and half—it’s the secret to that dreamy creaminess!

Flat lay of fresh top sirloin steak pieces, uncracked brown eggs, bright orange carrot slices, crisp celery ribs, a whole white onion halves, plump garlic cloves, vibrant fire roasted diced tomatoes with juices in a small white ceramic bowl, tender pale yellow egg noodles, frozen petite green peas, small white bowls of golden vegetable oil, glossy olive oil, creamy unsalted butter, white all-purpose flour, light beige cornstarch, deep red paprika powder, dried green parsley flakes, dried oregano leaves, dried thyme leaves, small white bowl of coarse salt, small white bowl of black pepper, small white bowl of red pepper flakes, a small white bowl of rich soy sauce, a small white bowl of dark Worcestershire sauce, a small white bowl of pale Dijon mustard, a small white bowl of creamy half and half, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Top sirloin steak: I like sirloin because it’s lean but tender when cooked low and slow. Cutting it into 1-inch pieces helps it cook perfectly through without drying out.
Egg noodles: They hold up well in soup and add that classic comforting chewiness you want.
Unsalted butter and olive oil: A combo for rich flavor and a nice sauté base without overpowering.
Onion, carrots, and celery: Classic mirepoix veggies that bring sweetness and aromatic depth to the broth.
Garlic and red pepper flakes: Garlic adds warmth, and the red pepper flakes give just a faint hint of spice, which brightens things up.
Flour: Makes the roux to thicken the soup gently without lumps.
Water and beef base: Using water plus beef base lets you control salt and richness better than store-bought broth.
Worcestershire sauce and soy sauce: These add layers of umami and a subtle tang.
Dijon mustard and dried herbs: Mustard deepens flavor and ties the herbs like oregano, thyme, and parsley together nicely.
Half and half: Key for that creamy texture, richer than milk but lighter than cream.
Cornstarch: Added at the end with half and half to create a luscious silky broth.
Fire roasted diced tomatoes: I love how these give a subtle smokiness and brightness to balance the richness.
Frozen petite peas: Quick to add and keep fresh flavor and texture at the end.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Creamy Beef Noodle Soup Recipe is a brilliant blank canvas to adapt however you fancy. I often swap in leftover root veggies or add mushrooms for earthiness. You could also make it dairy-free by using coconut milk—just skip the cornstarch and add a bit more flour in the roux.

Variation: Once, I replaced egg noodles with wide rice noodles during a gluten-free week and loved how the soup soaked them up beautifully.
Spice it up: For a bit more kick, toss in some chili powder or smoked paprika.
Slow cooker version: Brown the beef and saute veggies first, then combine everything in the slow cooker for 6-8 hours low for effortless cooking.

Step-by-Step: How I Make Creamy Beef Noodle Soup Recipe

Step 1: Season and Sear the Beef

Start by tossing your chopped sirloin with salt and pepper—this simple seasoning is key to layering flavor from the get-go. Heat a tablespoon of vegetable oil in a Dutch oven and sear half the beef in a hot pan until golden on all sides, about 4 minutes total. You want a deep sear to develop that rich, beefy flavor so don’t rush it. Remove to a plate and repeat with the rest. Those browned bits left in the pan? Gold for the broth.

Step 2: Sauté Vegetables for the Base

In those beef drippings, melt butter with olive oil and add onions, carrots, and celery. Let them soften and get a little golden—about 8 minutes—which builds a wonderful foundation for your soup. Toss in garlic and red pepper flakes for the last 30 seconds to release their aromas without burning.

Step 3: Build the Roux and Broth

Turn the heat to medium and sprinkle in flour, stirring constantly to cook off the raw taste—about 1-2 minutes. Slowly pour in the water while scraping up those delicious browned bits from the bottom. Add beef base, Worcestershire, soy sauce, Dijon mustard, and the dried herbs, then stir in the seared beef. This is when the soup starts coming together with intense flavor and body.

Step 4: Low and Slow Baking

Bring the pot to a gentle simmer on stove, cover, and pop it in a 325°F oven. Let it bake for about 90 minutes until the beef is tender enough to melt in your mouth. I like to start boiling my pasta in a separate pot during the last 20 minutes of baking so everything finishes around the same time—that way the noodles stay springy and don’t get mushy in the soup.

Step 5: Cook Noodles Separately

Boil your egg noodles until just al dente—don’t wait for them to get overly soft because they’ll finish cooking slightly in the soup. If you finish the noodles before the beef is ready, toss them with a little olive oil to stop sticking and set aside. Trust me, cooked noodles in hot soup early often become gluey, so keeping them separate is a game-changer.

Step 6: Add Rich Creaminess and Simmer

Once your beef is tender, transfer the pot back to the stovetop. Whisk cornstarch into the half and half to prevent lumps, then stir it along with the fire roasted tomatoes into the soup. Bring it to a gentle simmer until it thickens nicely, about 3 minutes, then toss in frozen peas at the very end to keep them fresh and bright.

Step 7: Combine and Finish

Finally, stir in your perfectly cooked noodles and season with salt and pepper to taste. A sprinkle of fresh parsley on top brightens the whole bowl and gives it that homey touch.

Top Tip

From my experience making this Creamy Beef Noodle Soup Recipe, timing and layering flavors make all the difference. These tips helped me avoid common pitfalls and elevate the soup into something truly special.

Searing deepens flavor: Don’t skip browning the beef in batches to avoid steaming; it builds a savory base you’ll notice in every spoonful.
Cook noodles separately: Keeps them from getting mushy and lets you control texture perfectly.
Mix half and half with cornstarch: Whisk this before adding to the soup to prevent lumps and get that silky mouthfeel.
Don’t rush baking: Low and slow is what melts the beef tender, so trust the 90 minutes at 325°F for best results.

How to Serve Creamy Beef Noodle Soup Recipe

creamy beef noodle soup - Serving Suggestion

Garnishes

I’m a big fan of just adding fresh chopped parsley for color and a touch of brightness. Sometimes I sprinkle a little shredded sharp cheddar or cracked black pepper on top for extra punch. A squeeze of fresh lemon juice can also wake up the creamy broth nicely.

Side Dishes

This soup shines as a full meal, but I often serve it with crusty dinner rolls or a big, crunchy garden salad on the side. Sometimes, a garlic breadstick or oven-roasted Brussels sprouts add a nice crunch and veggie boost to the meal.

Creative Ways to Present

For special occasions, I like serving the soup in a bread bowl—it turns it into a fun centerpiece and avoids extra dishes. A drizzle of herb oil or dollop of crème fraîche on top elevates the look and adds fresh flavor, perfect for dinner guests.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 4 days. Since the noodles soak up the broth over time, I recommend storing noodles separately if possible, then combining before reheating.

Freezing

This soup freezes beautifully without losing much flavor. I freeze it minus the noodles and add fresh cooked noodles when reheating. Just thaw overnight in the fridge, then warm gently on the stove.

Reheating

Reheat on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add extra broth or water to loosen as needed. Stir in cooked noodles at the end so they don’t get mushy.

Frequently Asked Questions:

Can I make this Creamy Beef Noodle Soup Recipe in a slow cooker?

Absolutely! Brown the beef and sauté the veggies first, then add everything to your slow cooker and cook on low for 6-8 hours. Add the noodles and peas near the end to avoid overcooking.

What can I substitute if I don’t have half and half?

You can use evaporated milk for a similar creaminess or combine milk with a little heavy cream. For dairy-free options, coconut milk works well, but skip the cornstarch and adjust seasoning accordingly.

How do I prevent the noodles from getting mushy in the soup?

Cook the noodles separately until just al dente and add them in right before serving. Storing noodles separately if you have leftovers also helps maintain their texture.

Can I use other cuts of beef in this recipe?

Yes, you can use chuck roast or brisket cut into chunks. Just adjust the baking time—tougher cuts may need a bit longer to become tender.

Final Thoughts

This Creamy Beef Noodle Soup Recipe is one of those meals I turn to again and again because it feels like home in a bowl. It’s comforting, rich, and hearty but still easy enough to make any night of the week. Give it a try—you’ll love how the tender beef and creamy broth come together to make every spoonful feel like a little celebration of good food.