There’s something so cozy about a bowl that’s rich, velvety, and full of tender beef and noodles. This Creamy Beef Noodle Soup Recipe hits all those marks with a luscious broth and hearty ingredients that’ll warm your heart and your belly. Trust me, once you try it, you’ll want it on your regular rotation.

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

This Creamy Beef Noodle Soup Recipe isn’t just another beef soup—it’s all about that creamy richness paired with melt-in-your-mouth tender beef and just the right chew from egg noodles. Over the years, it’s become my go-to comfort meal whenever I want something satisfying but fuss-free.

Hands-Off Cooking: With mostly oven time, you prep quickly and let the soup transform itself into a flavorful masterpiece.
Perfectly Tender Beef: Slow baking the beef in the broth makes it incredibly tender without drying it out.
Layered Flavors: From Worcestershire to fire-roasted tomatoes and just a touch of spice, every spoonful is full of depth.
Customizable Comfort: You can adjust the creaminess or swap veggies to suit your mood or pantry.

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

This soup’s magic starts with simple, well-chosen ingredients that build on each other perfectly. A quality top sirloin steak ensures tender beef, while the combo of veggies brings a fresh earthiness. The creamy broth, thickened just right with cornstarch, rounds out the dish beautifully.

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 this cut for its flavor and tenderness once slow cooked—plus, it’s affordable enough for a big batch.
Egg noodles: Sturdy enough to hold up in the soup, they soak up that creamy broth without getting mushy.
Onion, carrots, celery: Classic mirepoix veggies that build a flavorful base—you can’t skip these.
Garlic & red pepper flakes: Just enough heat and aroma to lift the savory notes.
Flour: Creates a roux in the pan to thicken the broth beautifully and give that silky texture.
Water & beef base: Using water with beef base lets you control the salt and richness better than straight broth.
Worcestershire & soy sauce: Adds umami layers for a deep, rich taste.
Dijon mustard: A little tang that brightens the creamy broth just right.
Seasonings (parsley, oregano, thyme, paprika): Give the soup warm, herbal undertones with just a whisper of smokiness.
Half and half: Brings that wonderful creamy texture, lighter than heavy cream but luxuriously smooth.
Cornstarch: Thickens the soup gently without clumps—easy to control consistency.
Fire roasted diced tomatoes: Add a subtle, smoky sweetness that balances the richness perfectly.
Frozen petite peas: A quick pop of color and sweetness at the end.

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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

One of my favorite things about this Creamy Beef Noodle Soup Recipe is how easy it is to adapt. Over time, I’ve switched up veggies and even tried it with different pastas. The base is forgiving and opens up many possibilities to make it your own.

Variation: I once added mushrooms and swapped egg noodles for whole wheat pasta, giving it an earthier flavor and a bit more texture.
Dairy-Free Option: Try using coconut milk or an unsweetened cashew cream instead of half and half for a dairy-free spin—I found it comforting but slightly different texture-wise.
Spice it up: If you want a little kick, add more red pepper flakes or a splash of hot sauce after it’s done simmering.
Slow Cooker Twist: After searing, toss everything (except noodles and cream) into a slow cooker for 6–8 hours, then stir in the cream and noodles last—you’ll get the same tenderness with less active time.

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

Step 1: Season and Sear the Beef

I like to toss the chopped sirloin directly on the board with salt and pepper before heating my pan. Using a heavy Dutch oven, I heat a tablespoon of vegetable oil until really hot, then add half the beef, making sure each piece gets a deep, golden crust. The sear locks in those beefy flavors. I remove the beef with a slotted spoon and repeat with the rest, leaving the fond (the tasty browned bits) right in the pot—that's pure flavor waiting to be scraped up.

Step 2: Sauté the Vegetables

In the same pot, I melt butter and add olive oil to keep those veggies from sticking. Toss in the onions, carrots, and celery, cooking them until soft and fragrant, about 8 minutes. Then a quick hit of minced garlic and a pinch of red pepper flakes to wake up your senses—just 30 seconds will do so you don’t burn the garlic.

Step 3: Make the Roux and Add Broth

Lower the heat to medium and sprinkle the flour over the veggies, stirring constantly for about 1-2 minutes until the raw flour smell disappears. This step is important because it thickens the soup later without tasting floury. Next, I slowly pour in the water while scraping up those browned bits from the bottom. Then, I stir in beef base, Worcestershire, soy sauce, Dijon mustard, and the dried herbs along with the seared beef pieces. It’s smelling incredible already!

Step 4: Oven-Bake the Soup

Cover the pot and pop it into a 325°F oven for 90 minutes. This low and slow cooking breaks down the beef to tender perfection. While it’s baking, start a separate pot to boil salted water and cook your egg noodles until just al dente—being careful not to overcook because you'll toss them in at the very end.

Step 5: Finish with Cream and Peas

Once the beef is fork-tender, return the pot to the stove on low heat. Whisk together half and half with cornstarch and stir into the soup with the fire-roasted tomatoes. Let it simmer gently, thickening up in about 3 minutes, then add those bright green peas for the last minute to heat through without losing color.

Step 6: Combine and Season

Finally, stir in the noodles and give it a taste test for salt and pepper. If you want, sprinkle with fresh parsley to bring some freshness. Then dive in with a big spoon!

Top Tip

Over the years, I’ve learned a few tricks to make this Creamy Beef Noodle Soup Recipe truly shine and to help you avoid any pitfalls that can happen when making creamy soups with meat:

Don’t Boil the Beef: Cooking the beef in the oven at low heat keeps it tender and prevents it from toughening—boiling meat often ruins the texture.
Cook Noodles Separately: Adding noodles directly to the soup too early can make them soggy fast. Cooking them separately ensures perfect bite and texture.
Use a Roux: The flour cooked with butter and veggies thickens the broth evenly and gives a wonderful silky finish—never skip this step!
Whisk Cornstarch with Dairy: Mixing cornstarch with half and half before adding it helps avoid lumps and keeps the soup smooth.

How to Serve Creamy Beef Noodle Soup Recipe

creamy beef noodle soup - Serving Suggestion

Garnishes

I’m all about simplicity here. Freshly chopped parsley adds that perfect pop of green and mild herbal bite. Sometimes I toss on a sprinkle of shredded Parmesan or even a few crispy fried shallots when I’m feeling fancy. A drizzle of good olive oil right before serving also adds richness and shine.

Side Dishes

This soup is a hearty meal on its own, but I love pairing it with things like crusty bread or soft dinner rolls to soak up the creamy broth. A crisp garden salad with a tangy vinaigrette balances the richness beautifully, especially when you want something fresh alongside.

Creative Ways to Present

For a special family dinner, I’ve served this creamy beef noodle soup in mini bread bowls, which adds a playful touch and extra breadiness. Alternatively, ladling into pretty ceramic bowls and topping with a sprig of fresh thyme makes for comforting elegance. Perfect for cozy nights or impressing guests.

Make Ahead and Storage

Storing Leftovers

Any leftovers I have, I let cool completely, then transfer to airtight containers and store in the fridge for up to 3 days. If you notice the noodles have soaked up too much broth, just add a splash of water or broth before reheating to loosen the soup up again.

Freezing

I’ve frozen this soup a few times too. Pro tip: freeze it without the noodles mixed in—they tend to get mushy thawed and reheated. Freeze in portion-sized containers, and when ready, thaw overnight in the fridge and cook your noodles fresh when reheating.

Reheating

I gently reheat this soup on the stove over medium-low heat, stirring often until warmed through. It keeps the cream from breaking and the beef tender. Adding freshly cooked noodles at this stage brightens the dish like new.

Frequently Asked Questions:

Can I use other cuts of beef for this soup?

Absolutely! While top sirloin is ideal for its tenderness and flavor, you can substitute chuck roast or stew meat. Just remember that tougher cuts might benefit from longer cook times to become tender.

Can I make this soup in a slow cooker?

Yes, after searing the beef and sautéing the veggies, you can transfer everything (except noodles and cream) to a slow cooker. Cook on low for 6-8 hours or until the beef is tender. Add cream and noodles before serving.

What if I don’t have half and half?

You can substitute with evaporated milk for a similar creamy texture, or use a mixture of milk and cream. Just avoid skimping too much on fat, or the soup won’t have that luxurious mouthfeel.

How do I prevent the noodles from getting mushy?

The best way is to cook the noodles separately just until al dente and add them right before serving. If making ahead, keep noodles separate and add freshly cooked ones when reheating for best texture.

Final Thoughts

This Creamy Beef Noodle Soup Recipe feels like a hug in a bowl—rich, comforting, and infinitely satisfying. It’s the kind of meal that gets requested again and again from my family, and I’m confident you’ll be adding it to your favorites too. So grab your Dutch oven, get the beef searing, and settle in for some seriously comforting deliciousness.