Creamy Mushroom Beef Noodle Soup

Instructions

1. 1

   Cook the egg noodles according to the package instructions, then drain and set aside.

2. 2

   In a large pot, heat a small amount of oil over medium heat and brown the meatballs on all sides. Remove the meatballs and set aside.

3. 3

   In the same pot, add the sliced mushrooms and sauté until they are soft and golden brown.

4. 4

   Pour in the beef broth and bring to a simmer.

5. 5

   Return the meatballs to the pot and let them cook through, which should take about 10 minutes.

6. 6

   Reduce the heat to low and stir in the milk to make the soup creamy. Be careful not to let the soup boil after adding the milk to prevent curdling.

7. 7

   Add the cooked egg noodles to the soup and heat through.

8. 8

   Taste and adjust seasoning with salt and pepper as needed.

9. 9

   Serve the creamy mushroom beef noodle soup hot, garnished with fresh herbs if desired.