There’s something so comforting about a bowl full of warm, creamy goodness, and that’s exactly what you get with this Creamy Beef Noodle Soup Recipe. It’s rich, hearty, and perfect for those days when you want a meal that feels like a hug from the inside out.

A large white pot holds a creamy soup with three main layers. The bottom layer is a creamy light brown broth with small green peas floating throughout. The middle layer consists of wide egg noodles in a yellow color, mixed evenly in the soup. The top layer shows chunks of browned meat and diced orange carrots spread over the noodles, all sprinkled with small bits of bright green chopped herbs. A metal ladle is partially submerged on the right side, lifting some soup with noodles, meat, peas, and carrots. The pot sits 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've made plenty of beef soups over the years, but this Creamy Beef Noodle Soup Recipe holds a special place in my kitchen rotation. It’s straightforward enough for weeknights but feels indulgent enough to serve to guests.

Melt-in-your-mouth beef: Slow baking makes every bite tender and flavorful without extra fuss.
Rich creamy broth: Half and half combined with cornstarch gives the soup a velvety texture that's just luscious.
Perfectly cooked noodles: Cooking noodles separately keeps them from turning mushy when mixed in at the end.
Versatile and forgiving: You can tweak veggies, seasonings, or even swap noodles – it still comes out fantastic.

The image shows a bowl filled with creamy beef stew with wide egg noodles as the first layer, light yellow in color with a smooth texture, swirling through the dish. The stew looks thick and light brown, covering the noodles and other ingredients. There are chunks of dark brown cooked beef scattered all over, mixed with bright green peas and small pieces of orange carrot. The top is sprinkled with fresh chopped green parsley, adding a touch of vibrant green color. A gold spoon is partially dipped into the bowl from the top right side. The bowl is white and sits on a white marbled surface with a striped cloth visible at the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This soup’s ingredients harmonize beautifully, delivering layers of flavor and satisfying textures. I always recommend fresh vegetables, good quality beef, and slow cooking to really bring it all together.

Flat lay of a neatly arranged 1-inch chopped top sirloin steak with clean edges, two whole uncracked brown eggs, a small pile of bright orange carrot slices, two fresh celery ribs sliced, one whole yellow onion with a portion chopped beside it, four unpeeled garlic cloves, a small heap of vibrant green frozen petite peas, a small mound of golden yellow egg noodles, a small white ceramic bowl of bright red fire roasted diced tomatoes with juices, a small white ceramic bowl of pale creamy half and half, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of light brown vegetable oil, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of pale white flour, a small white ceramic bowl of fine white cornstarch, a small white ceramic bowl of deep reddish-brown Worcestershire sauce, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of dried green parsley flakes, a small white ceramic bowl with mixed dried oregano, thyme, and paprika, a small white ceramic bowl of red pepper flakes, salt and pepper grains sprinkled artfully, all placed 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: Lean but juicy, it holds up well to searing and slow baking without drying out.
Egg noodles: They absorb the creamy broth perfectly while maintaining a nice bite – cook them separately to avoid sogginess.
Butter and olive oil: This combo adds richness and helps soften vegetables while layering flavor.
Onion, carrots, celery: Classic soup trio that adds sweetness, crunch, and balance.
Garlic and red pepper flakes: Bring a gentle kick and aromatic depth without overpowering the beef.
Flour: Forms a roux to thicken the soup just right.
Beef base or bouillon: Adds concentrated, savory boost without needing full broth stock.
Worcestershire and soy sauce: Umami magic that rounds out the flavor beautifully.
Dijon mustard and dried herbs: A splash of tang and fragrant notes that elevate the soup to new heights.
Half and half: Creaminess that’s lighter than heavy cream but luxuriously smooth.
Cornstarch: Ensures the soup thickens nicely without clumping.
Fire roasted diced tomatoes: Introduce smoky, bright little bursts that brighten the rich broth.
Frozen petite peas: Sweet pops of green that add freshness 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

I love to play with this recipe depending on what I have on hand or the season. It’s super easy to swap veggies or dial up the creaminess based on your mood.

Variation: Sometimes I add mushrooms or swap peas for green beans when I want a different texture – both work wonderfully and add a fresh twist.
Dairy-Free Swap: To make it dairy-free, I’ve had great results using coconut milk instead of half and half – just be mindful it changes the flavor slightly.
Protein Swap: Ground beef or stew meat can work, but I find sirloin really hits the sweet spot for tenderness and flavor here.

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

Step 1: Sear the beef to seal in the flavor

First, season your chopped sirloin generously with salt and pepper. Heat a tablespoon of vegetable oil in a large Dutch oven until it’s very hot — you want that sizzle when the beef hits the pan. Sear the beef in batches, making sure to get a deep golden crust on each side, about 4 minutes total per batch. This browning is what builds rich flavor, so don’t rush it. Remove the beef and set aside, keeping those delicious browned bits in the pot.

Step 2: Sauté the veggies for a flavorful base

Next, melt butter with olive oil in the beef drippings over medium-high heat. Toss in chopped onions, carrots, and celery, cooking until the onions are translucent and soft — about 8 minutes. This slow sauté helps develop sweetness. Add garlic and red pepper flakes and cook just 30 seconds more to keep their punch vibrant without bitterness.

Step 3: Make the roux and build your broth

Turn the heat to medium and sprinkle in the flour. Stir it around for 1-2 minutes so the flour cooks through and loses that raw taste. This creates a lightly thickened base for your soup. Then, slowly whisk in water bit by bit, scraping the pan’s delicious caramelized bits up as you stir. Now stir in the beef base, Worcestershire, soy sauce, Dijon mustard, and herbs. Return the seared beef to the pot for soaking up all these incredible flavors.

Step 4: Slow bake for melt-in-your-mouth beef

Cover the pot and pop it into your preheated 325°F oven. Let it bake gently for about 90 minutes. During this time, the beef transforms into tender, flavorful morsels, and the broth thickens its cozy richness. I usually set a timer and get the noodles ready during the last 20 minutes of baking.

Step 5: Perfectly cook the noodles separately

Boil your egg noodles in salted water just until al dente — check a couple minutes before the package recommends so they don’t get mushy. Drain and toss with a drizzle of olive oil if you need to pause before adding to soup, to keep them from sticking together. Cooking noodles separately keeps them from overcooking and turning mushy in the long bake.

Step 6: Finish the soup with creaminess, tomatoes, and peas

Take your pot out of the oven and place it back on the stove at medium-low heat. Whisk half and half together with cornstarch until smooth, then stir that into the soup along with fire-roasted diced tomatoes. Let it simmer gently for about 3 minutes to thicken up, adding frozen petite peas right at the end for a touch of sweet brightness.

Step 7: Bring it all together and season

Stir the cooked noodles into the creamy, beefy broth. Taste and add salt and pepper as needed — this final seasoning is critical to bring out all the layers of flavor you’ve built. If you like, garnish with fresh parsley for a burst of color and fresh herb aroma.

Top Tip

I’ve learned that the secret to the perfect Creamy Beef Noodle Soup Recipe lies in cooking elements separately and adding creaminess at the end. Here are a few tips that saved me time and elevated the dish:

Seared Beef Matters: Don’t skip searing your beef well — it locks in flavor and keeps your meat tender.
Don’t Boil Noodles in Soup: Cooking noodles separately prevents them from soaking up too much broth and getting mushy.
Simmer Gently When Adding Cream: Adding half and half with cornstarch at a low simmer thickens the soup smoothly without curdling.
Avoid Overcooking Veggies: Sauté your vegetables until just tender to maintain texture and natural sweetness.

How to Serve Creamy Beef Noodle Soup Recipe

Creamy Beef Noodle Soup - Serving Suggestion

Garnishes

I love finishing this soup with fresh chopped parsley for color and freshness, but chopped chives or a sprinkle of grated Parmesan also add a lovely touch. A crack of fresh black pepper on top right before serving never hurts either.

Side Dishes

This soup is hearty enough to be a meal alone but pairs beautifully with a crisp garden salad or simple steamed green beans. On chilly days, I throw out some crusty dinner rolls or garlic bread for dunking – because who doesn’t love to sop up that rich broth?

Creative Ways to Present

For a cozy dinner party, I’ve ladled this soup into rustic individual crocks and topped each bowl with a swirl of sour cream and fresh herbs. You can also serve it in hollowed-out bread bowls for that wow factor and extra carbs — always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover creamy beef noodle soup in airtight containers in the fridge for up to 3 days. If the noodles soak up too much broth overnight, just add a splash of water or broth and heat gently to loosen things up before serving.

Freezing

This soup freezes well, but I recommend freezing it without the noodles to avoid them getting soggy. Freeze the broth and beef mixture in portioned containers, then add freshly cooked noodles when reheating.

Reheating

Reheat gently over low heat on the stove, stirring occasionally. If thickened too much, add a splash of broth or water to get it back to that perfect creamy consistency. Adding fresh noodles at this point keeps the texture spot on.

Frequently Asked Questions:

Can I use other cuts of beef for this soup?

Yes! While top sirloin works best for its tenderness and flavor, you can use stew meat or chuck roast cut into chunks. Just adjust cooking time as tougher cuts may need longer slow baking to become tender.

Why should I cook the noodles separately?

Cooking the noodles separately prevents them from absorbing too much broth and turning mushy. Adding them at the end keeps them perfectly al dente and prevents your soup from becoming too starchy or thick.

Can I make this soup dairy-free?

Absolutely! Substitute the half and half with coconut milk or your favorite dairy-free milk alternative. Just be aware it might change the flavor profile slightly, but the soup will still be deliciously creamy.

How long can I store the soup in the fridge?

Leftover soup keeps well in the refrigerator for about 3 days. Make sure to store it in an airtight container, and reheat gently to maintain the creamy texture and tender beef.

Final Thoughts

This Creamy Beef Noodle Soup Recipe has truly become my go-to comfort food when I want something cozy, flavorful, and satisfying. It’s one of those recipes that gets better with time and makes leftovers something to look forward to. I can’t wait for you to try it and see how easily it fits into your cooking routine — trust me, this one will be a keeper!