Beef Tips with Egg Noodles

Tender beef tips, egg noodles, mushroom soup, cream, and onion mix—all simmered to perfection in this cozy Beef Tips with Egg Noodles recipe.

this Recipe

You ever have one of those days where you’re standing in the kitchen at 4:47 p.m., staring into the fridge, and somehow… it’s both full and empty? That was me. Tired, slightly overwhelmed, and definitely not in the mood to get creative. I wasn’t about to do anything that required 12 steps or a food processor.

And then I saw it—sirloin tips in the freezer, egg noodles in the pantry, and a couple dusty cans of cream of mushroom soup I forgot I bought. The kind of stuff that, on their own, don’t look like much. But that night? Something about it all just clicked. Maybe I needed comfort. Or carbs. Or to feel like I was still capable of pulling dinner together without totally unraveling. Probably all three.

So I tossed it in a skillet, gave it time (which I rarely have), and… wow. The beef just melted, the sauce was rich but not fussy, and the noodles? They soaked it all up like they were born for it. I sat down—finally—and for the first time all day, I didn’t feel like I was racing the clock.

And maybe it wasn’t perfect. But honestly? That was part of the charm.

Why You’ll Love This Beef Tips with Egg Noodles Recipe?

There’s something about a bowl of beef tips and egg noodles that just says, “You’re okay. Sit down. Eat.” It’s simple, which is kind of the whole point. The beef gets so tender it almost spoons itself. The sauce is creamy, a little tangy, a little savory, and wraps around the noodles like a blanket.

And maybe this sounds silly, but it’s one of those meals that makes you feel like you did something right. Even if the rest of the day was chaos. Even if laundry’s still on the couch and someone (you?) forgot to unload the dishwasher.

Also, it’s affordable. It feeds a small army. And if you’re lucky enough to have leftovers? You’ll actually want them.

Ingredient Notes:

Okay, so here’s what you’ll need. And a little commentary from me, because I’m not gonna pretend I haven’t improvised half of this before:

• 2 pounds sirloin tips – Or stew meat, or whatever beef you’ve got. I’ve even used leftover roast. As long as it cooks low and slow, it’ll work.

• ½ yellow onion, finely chopped – You can totally eyeball this. I’ve used a full onion before because it was already chopped and I didn’t want to waste it.

• 2 cans cream of mushroom soup – Yes, the canned stuff. It’s not gourmet, and that’s the point.

• 1 cup heavy cream – Or half-and-half. Or a splash of milk and a little extra butter, in a pinch. You do you.

• ½ tbsp red wine vinegar – Sounds weird, I know. But it cuts through the richness in the best way.

• 1 packet beef with onion soup mix – It’s a shortcut. A delicious one.

• 1 package egg noodles – The wide ones. The kind your grandma used to make chicken noodle soup with.

• 1 tbsp butter – For browning the beef and making everything smell amazing right from the start.

How To Make Beef Tips with Egg Noodles?

Step 1: Brown the beef
Melt a little butter in your biggest skillet or Dutch oven. Toss in the beef and onions, let them sizzle until the edges brown and the kitchen smells like actual effort. It only takes five minutes, which, let’s be honest, is about as long as most of us are willing to stand over the stove on a weekday.

Step 2: Mix the good stuff
While the beef’s browning, stir together the mushroom soup, cream, soup mix, and vinegar. It won’t look pretty. That’s okay. Just stir it until it’s all blended, then pour it into the skillet. Stir again so the beef is totally coated in that creamy weirdness that’s about to become delicious.

Step 3: Slow-cook your way to happiness
Turn the heat down to medium-low. Cover it. Walk away. Let it go for two hours, checking in occasionally like a clingy friend. Then drop the heat to low and leave it for another four. You don’t need to babysit it too much—it just wants time to be great.

Step 4: Boil your noodles
Toward the end, bring a big pot of salted water to a boil. Cook the egg noodles until they’re just al dente (or slightly over, if you’re distracted and forgot about them—I’ve done that too). Drain and rinse under cool water.

Step 5: Assemble, inhale, repeat
Pile noodles onto plates. Spoon beef and that glorious gravy on top. No need for garnish unless you’re into parsley vibes. Just eat it hot. Maybe with a spoon. Maybe straight from the pot. I’m not judging.

Storage Options:

If you have leftovers, you’re lucky. This keeps so well. I usually stash the beef and the noodles in separate containers so they don’t go all gluey on me. Reheat the beef low and slow—maybe a little extra cream if it thickened overnight. Microwave the noodles if you must, or just toss ’em in the pan with the beef for a quick one-pot redux.

Fridge life? About 3 to 4 days. Freezer life? A couple months, easy. Though let’s be real—it’s rarely around that long.

Variations and Substitutions:

Real talk? I almost never make it the same way twice. That’s half the fun.

• Different beef: Stew meat, chuck, roast beef leftovers—whatever you’ve got. Just make sure it gets enough time.

• No cream? Sour cream, Greek yogurt (in small amounts), or even a splash of milk and a chunk of cream cheese have saved me.

• Need to stretch it? Add mushrooms, peas, spinach, whatever’s hanging out in your fridge that needs love.

• Going low-carb? Skip the noodles and serve it over cauliflower mash. I mean… I prefer the noodles. But that’s just me.

What to Serve with Beef Tips with Egg Noodles?

If you’re feeling fancy:

• Garlic bread (because carbs deserve friends)

• Roasted green beans or broccoli (something green always looks good on the plate)

• Salad with vinaigrette (for balance, not because you feel guilty)

• Mashed potatoes if you’re skipping the noodles (don’t skip both, though—please)

Frequently Asked Questions:

Can I make this in a slow cooker?
Yes, and it’s wonderful. Just brown the beef first—please don’t skip that—then dump everything in the slow cooker and set it to low for 6–8 hours.

Can I skip the soup mix?
You can, but you’ll need to season the heck out of it. Onion powder, garlic powder, maybe a bouillon cube… it works, but the packet makes it easy.

Can I freeze it?
Totally. Just freeze the beef portion. Make fresh noodles when you reheat. The texture’s better that way.

This Beef Tips with Egg Noodles recipe isn’t some five-star masterpiece. It’s not fancy. It’s not flashy. But it’s warm, it’s reliable, and it reminds me that sometimes the best meals come from not knowing what to make.

Try it. Play with it. Make it your own.

And hey, if you burn the noodles the first time or forget the vinegar, don’t sweat it. It’s still dinner. It’s still good. And honestly? That’s kind of the point.

Now tell me—what’s your comfort dinner when the day’s just… a lot? I’d love to know.

Keep the Flavor Coming – Try These:

Southern Chocolate Cobbler

Slow Cooker Queso Chicken Tacos Recipe

Cajun Chicken Alfredo with Broccoli

Beef Tips with Egg Noodles

Prep Time 10 minutes mins

Cook Time 6 hours hrs 10 minutes mins

Total Time 6 hours hrs 20 minutes mins

This rich and comforting beef tips with egg noodles recipe features tender sirloin, a creamy mushroom-based sauce, and hearty egg noodles—a satisfying slow-cooked meal ideal for any night of the week.

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8 Servings

Ingredients

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• 2 pounds sirloin tips cubed
• ½ yellow onion finely chopped
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 2 cans 10.5 oz each condensed cream of mushroom soup
• 1 cup heavy whipping cream
• ½ tablespoon red wine vinegar
• 1 packet 1.5 oz beef with onion soup mix
• 1 package 12 oz egg noodles

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Instructions

 

Sear the beef and onions:

1. In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the cubed sirloin tips and finely chopped onion. Season with salt and pepper to taste. Cook for approximately 5 minutes, or until the beef is lightly browned and the onions are translucent.

Prepare the sauce:

1. In a mixing bowl, combine the condensed cream of mushroom soup, heavy whipping cream, red wine vinegar, and the beef with onion soup mix. Stir until all components are fully incorporated.

Combine beef and sauce:

1. Pour the prepared sauce mixture into the skillet with the beef and onions. Stir thoroughly to ensure the meat is evenly coated.

Slow cook the beef:

1. Reduce the heat to medium-low. Cover the skillet and allow the mixture to simmer gently for approximately 2 hours, stirring occasionally. Then, lower the heat to the lowest setting and continue to cook, covered, for an additional 4 hours, or until the beef is exceptionally tender and easily pulled apart with a fork.

Cook the egg noodles:

1. Near the end of the cooking time, bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions, typically 5 to 6 minutes for al dente. Drain the noodles and rinse lightly with cold water to stop the cooking process.

Serve:

1. To serve, portion the egg noodles onto plates or into shallow bowls and top generously with the beef and sauce mixture. Serve immediately while hot.

Notes

To prepare this dish gluten-free, use gluten-free egg noodles or serve the beef tips over mashed potatoes or rice instead. Ensure the condensed cream of mushroom soup, beef with onion soup mix, and red wine vinegar are certified gluten-free, as many commercial products contain wheat-based thickeners or additives. Always double-check ingredient labels to ensure suitability for those with gluten intolerance or celiac disease.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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