There’s something incredibly cozy about a bowl of rich, velvety soup, and this Creamy Beef Noodle Soup Recipe hits all the comfort food notes just right. It’s the kind of meal that feels like a warm hug, with tender beef, silky noodles, and a creamy broth that’s bursting with flavor.

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 first made this creamy beef noodle soup on a chilly fall afternoon when I wanted something both hearty and a little indulgent. It quickly became a family favorite—and I’m excited to share it with you because it’s genuinely easy to make yet feels impressive and special.

Richly flavorful: The searing step locks in beefy goodness that simmers into the broth for ultra-deep flavor.
Creamy comfort: The half and half with cornstarch thickens the broth just perfectly, making it satisfyingly silky without heaviness.
Hands-off cooking: After prepping, you pop it in the oven, so it’s great for busy days or when you want a set-it-and-forget-it meal.
Flexible and forgiving: Easy to swap veggies, noodles, or adjust creaminess—so you can make it your own each time.

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

All of these ingredients come together to create layers of flavor and texture. The beef provides depth, the vegetables add sweetness and crunch, and the creamy broth ties it all together so perfectly. Here’s why each one is essential (and a tip or two for shopping):

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: Choose a good quality cut for tenderness; chopping into 1-inch pieces helps the soup feel substantial.
Salt & pepper: Seasoning early helps infuse the beef with flavor from the start.
Vegetable oil & butter: The combo adds depth to the sauté and helps develop a rich base.
Egg noodles: Use a sturdy, firm noodle that holds up well in soup—egg noodles or other pasta like rigatoni work beautifully.
Onion, carrots, celery: Classic “mirepoix” trio that’s the backbone of flavor for countless soups.
Garlic & red pepper flakes: Garlic brightens, and the tiny bit of heat from pepper flakes balances richness.
Flour: For that lightly thickened, smooth broth—think of it as the glue that holds everything together.
Water with beef base: Using beef bouillon or base amps the beefy depth in the broth without needing canned broth.
Worcestershire & soy sauce: These umami powerhouses layer complex, savory flavors.
Dijon mustard & dried herbs: Give that subtle tang and aromatic lift that makes this soup stand out.
Half and half & cornstarch: Creaminess without heaviness—cornstarch thickens gently for a luscious finish.
Fire roasted diced tomatoes: Adds a smoky, savory brightness, breaking up the richness a bit.
Frozen petite peas: Tossed in at the end for a sweet, fresh pop of color and flavor.

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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 tweaking this Creamy Beef Noodle Soup Recipe to suit whatever mood I’m in or what veggies are in season. It’s so easy to personalize—sometimes I swap the peas for mushrooms or add a handful of kale for extra green goodness.

Variation: I’ve made a spicy version by adding extra red pepper flakes and a dash of smoked paprika—it turned out bold and cozy, perfect for chilly nights.
Dairy-free option: Swap the half and half for canned coconut milk to keep creaminess without any dairy.
Slow cooker adaptation: After searing beef and sautéing veggies, toss everything in a slow cooker and cook on low for 6-8 hours—your house will smell amazing!

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

Step 1: Sear the Beef to Lock in Flavor

Start by tossing the beef chunks with salt and pepper right on your cutting board; this little step seasons every bite. Heat a tablespoon of vegetable oil until it’s shimmering hot—this is key to getting those beautiful golden brown edges. Work in batches to avoid overcrowding the pan so the beef sears instead of steams. You want a deep crust, about 4 minutes total per batch. Set the beef aside, but keep those flavorful drippings—they're the base for your soup’s richness.

Step 2: Build Your Flavor Base with Veggies

Into the same pot, melt butter and olive oil in the beef drippings over medium-high heat. Add your chopped onions, carrots, and celery. Patience is important here: cook until the onions are soft and everything’s beginning to caramelize—around 8 minutes. Then, toss in the minced garlic and red pepper flakes for the last 30 seconds, just long enough to release their aroma without burning.

Step 3: Make the Roux and Add Broth

Lower the heat to medium and sprinkle in the flour, stirring constantly for 1-2 minutes. This cooks off the raw flour taste and thickens the broth later. Slowly whisk in the water while scraping the bottom of the pot—a technique called deglazing that lifts those caramelized bits. Stir in the beef base, Worcestershire, soy sauce, Dijon mustard, and dried herbs. Return the seared beef to the pot, then cover and transfer to your preheated 325°F oven for the ultimate slow bake.

Step 4: Cook Low and Slow for Tender Beef

Let the soup bake for 90 minutes until the beef is melt-in-your-mouth tender. The low, steady heat breaks down connective tissue and infuses the broth with rich beef flavor. Around 20 minutes before it’s done, start boiling water for your noodles—cook them until just al dente so they hold their shape and texture in the soup. Drizzle with a bit of olive oil if you're not ready to mix them in yet to keep them from sticking.

Step 5: Creamy Finish & Final Touches

Transfer your pot back to the stove top. Whisk together the half and half with cornstarch to prevent clumps, then stir gently into the soup with the diced tomatoes. Simmer gently for about 3 minutes until the broth thickens nicely. Add the frozen peas during the last minute for a fresh burst of sweetness. Finally, fold in the cooked noodles. Taste and adjust salt and pepper, then ladle it into warm bowls to serve.

Top Tip

From my experience making this Creamy Beef Noodle Soup Recipe, the main game-changer is the sear on the beef and the slow oven cook. These steps create a broth you just can't get from quick stovetop recipes. Here are some tips to make sure your soup is the best it can be:

Don’t skip searing: Getting a deep brown crust on the beef adds layers of caramelized flavor that make all the difference.
Be patient with baking: The oven’s gentle heat tenderizes the beef perfectly. Rushing this step leads to tougher meat.
Cook noodles separately: This keeps them al dente and prevents them from getting mushy or absorbed too much liquid during the long cook.
Thicken with cornstarch slurry: Whisk cornstarch into half and half before adding to avoid lumps and achieve that silky finish.

How to Serve Creamy Beef Noodle Soup Recipe

Creamy Beef Noodle Soup - Serving Suggestion

Garnishes

I love finishing this soup with a sprinkle of fresh parsley for a pop of color and a touch of brightness. Sometimes I add a little grated Parmesan on top or a swirl of sour cream to amp up the creaminess even more. A few fresh cracked black peppercorns right before serving also add a nice peppery kick.

Side Dishes

Since this soup is pretty hearty, I usually serve it with something light like a big, crisp garden salad tossed with a tangy vinaigrette. Oh, and some warm, crusty dinner rolls or garlic bread are absolute musts for dipping into all that creamy broth.

Creative Ways to Present

For a cozy dinner party, I once served this soup in mini Dutch ovens right at the table—it’s such a charming presentation that keeps the soup piping hot. Another time, I ladled it into rustic bread bowls for a fun and casual way to enjoy every last drop.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. Because the noodles are cooked separately, they stay firm instead of turning to mush overnight.

Freezing

This soup freezes well, but I recommend freezing the broth and beef without noodles. Freeze in portioned containers, then cook fresh noodles when you’re ready to reheat—it keeps the texture just right.

Reheating

Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally, until warmed through. Add fresh cooked noodles while reheating if you froze the soup without them. Avoid microwave reheating when possible to maintain the creamy texture.

Frequently Asked Questions:

Can I use broth instead of water and beef base?

Absolutely! If you have good-quality beef broth on hand, feel free to swap it for the water and beef base. This can add even more depth and richness to your soup without extra effort. Just be mindful of the salt content and adjust seasoning accordingly.

What kind of noodles work best in this soup?

Egg noodles are classic and hold up well in creamy soups, but you can try other firm pasta like pappardelle, rigatoni, or even small shells. Just cook them separately and add last to prevent them from getting too soft or mushy.

Can I make this soup in a slow cooker?

Yes! After searing the beef and cooking the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender. Add the cream and noodles toward the end of cooking to finish.

Is there a dairy-free way to make this creamy?

You can substitute the half and half with canned coconut milk or a dairy-free creamer of your choice. Keep the cornstarch thickening step to maintain that luscious texture. The soup will have a slightly different flavor profile but remain wonderfully creamy and comforting.

Final Thoughts

This Creamy Beef Noodle Soup Recipe has been a kitchen staple for me—not just for its delicious flavors, but also because it genuinely feels like an embrace on a plate. Whether you’re making it for a busy weeknight or a relaxed weekend meal, it’s reliable, comforting, and just downright tasty. I hope you love making and sharing it as much as I do. Don’t hesitate to put your personal spin on it—you’ll find it’s very forgiving and endlessly satisfying. Give it a try and make some wonderful soup memories!