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Ground beef stroganoff casserole bakes seasoned beef and egg noodles in a creamy mushroom sauce for a family comfort classic. This protein-rich, one-dish dinner is a budget-friendly twist on traditional stroganoff.
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish.
Cook the egg noodles in a large pot of boiling salted water until just barely al dente, about 2–3 minutes less than package instructions. Drain and set aside.
While the noodles cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the ground beef, breaking it up as it cooks, until no longer pink. Remove beef with a slotted spoon and set aside; drain excess fat if necessary.
Add the remaining tablespoon olive oil to the same skillet. Sauté the onions and mushrooms over medium heat for about 5 minutes until softened and lightly golden. Stir in garlic and cook for 1 minute.
Return the cooked beef to the skillet. Stir in Worcestershire sauce, paprika, salt, and pepper. Pour in beef broth and bring to a simmer, scraping up any browned bits.
Reduce heat to low and add cream cheese, stirring until smooth and melted into the sauce. Fold in sour cream until fully incorporated, then remove from heat.
Combine the cooked noodles and beef-mushroom sauce in a large bowl or the prepared baking dish. Toss gently to coat noodles evenly.
Spread mixture evenly in the dish and sprinkle shredded cheddar cheese over the top.
Bake uncovered for 25–30 minutes until bubbly and the cheese is melted and lightly golden. Let rest for 5 minutes before serving for best texture.
