My aunt refused to share this recipe for 30 years and I finally got it out of her

Preheat your oven to 375°F (190°C). Lightly grease an oval casserole dish (about 2.5–3 quarts) with nonstick spray or a little oil. This helps keep the noodles from sticking and makes cleanup easier.

In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, until it’s no longer pink and just starting to brown around the edges, about 6–8 minutes. If there is more than a tablespoon or so of grease in the pan, carefully spoon off the excess fat into a heat-safe container and discard once cooled.

Season the cooked beef in the skillet with a pinch of salt and black pepper if you like. Turn off the heat and let the beef sit while you mix the sauce so the flavors settle in.

In a large mixing bowl, whisk together the condensed cream of mushroom soup, beef broth, and sour cream until the mixture is smooth and evenly combined. It will look a little thin at this point, but it thickens beautifully in the oven.

Add the uncooked egg noodles to the greased casserole dish. Spread them out as evenly as you can so they cook at the same rate.

Scatter the cooked ground beef evenly over the dry noodles in the casserole dish. Try to distribute the meat so every scoop later gets some beef.

Pour the soup–broth–sour cream mixture evenly over the noodles and beef. Use the back of a spoon to gently press down and wiggle the noodles so they’re mostly submerged in the sauce. This helps them cook through and soak up the flavor.

Cover the casserole dish tightly with foil. Bake on the center rack for 30 minutes, until the noodles are starting to soften and the sauce is bubbling around the edges.

Carefully remove the foil (watch for steam), give the casserole a gentle stir from the edges toward the center to loosen any noodles that are sticking together, then smooth the top back out. Return the dish to the oven, uncovered, and bake for another 15–20 minutes, or until the noodles are tender and the sauce is thick, creamy, and bubbling.

Once done, let the stroganoff pasta bake rest on the counter for about 5–10 minutes. This short rest helps the sauce set up a bit so each spoonful holds together instead of sliding all over the plate.

To serve, bring the oval casserole dish right to the table and use a wooden spoon to scoop generous portions. You should see tender beef and egg noodles coated in a rich, creamy mushroom sauce. Taste and add a little extra salt or pepper on top if needed.

Variations & Tips