2 pounds ground chuck

1 sweet yellow onion, diced

8 ounces cremini mushrooms, cleaned, stemmed, and diced

2 cloves garlic, minced

2 tablespoons all-purpose flour

1½ cups low-sodium chicken broth

1½ cups low-sodium beef broth

½ cup sour cream, room temperature

½ cup ranch dressing

½ teaspoon kosher salt

1 teaspoon ground black pepper

8 ounces cooked egg noodles

1 cup Panko breadcrumbs

2 tablespoons unsalted butter, melted (¼ stick)

1 tablespoon chopped fresh parsley

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Preheat oven to 350°F (175°C).
Cook the ground chuck in a large skillet over medium heat until browned, breaking it apart.
Add onion and mushrooms, cooking until softened, then stir in garlic for about 1 minute.
Sprinkle in flour and cook for 1 minute.
Slowly whisk in chicken broth and beef broth, stirring until thickened.
Reduce heat and stir in sour cream, ranch dressing, salt, and pepper.
Add cooked egg noodles and stir to combine.
Transfer mixture into a greased 9×13-inch baking dish.
Mix Panko breadcrumbs with melted butter and sprinkle evenly on top.
Bake uncovered for 25–30 minutes, until golden brown and bubbling.
Remove from oven, sprinkle with parsley, and rest a few minutes before serving.

Swap ground chuck with ground turkey or chicken for a lighter option.

Add vegetables like peas, carrots, or spinach for extra nutrition.

Mix in or top with shredded Swiss, mozzarella, or Parmesan cheese for more flavor.

Use Greek yogurt instead of sour cream for a lighter sauce.

Ensure sauce is slightly loose before baking so the noodles don’t dry out.