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Roasted Beef & Noodles

Ingredients

• ¾ cup beef stock
• 1 packet French onion soup & dip mix
• 1 bay leaf
• ½ tsp dried rosemary
• 4 oz cream cheese
• ¼ cup sour cream or Greek yogurt
• 1 (12 oz) bag egg noodles
• Fresh Parsley

• 1.5 lb beef stew meat, or chuck roast, or
• steak tips
• ½ cup flour
• 1 tsp garlic powder
• 1 tsp onion powder
• Pinch salt
• ½ tsp black pepper
• 4 tbsp butter, divided
• 3 yellow onions, sliced (about 2–3 cups)

Directions

1. Coat the beef: Add beef, flour, garlic powder, onion powder, salt, and pepper to a zip- top bag. Shake until the beef is evenly coated. Sear the meat: Heat 2 tablespoons of butter in a Dutch oven over medium-high heat. Sear the beef for 2–3 minutes per side until browned. Transfer to a bowl to rest
2. Cook the onions: in the Dutch oven, reduce the heat to medium-low and melt the remaining 2 tablespoons of butter. Sauté the sliced onions for about 5 minutes, until slightly softened. Slow cook the beef: Add the meat and any liquid in the bowl to the Dutch oven with the onions, along with beef stock, French onion soup mix, bay leaf, and rosemary. Stir well. bring to a simmer then reduce heat to low, cover, and let cook for about 3 hours until meat is tender, stirring occasionally
3. Finish the sauce: once meat is fork tender, stir in the cream cheese and sour cream until smooth and well combined. Stir in about ½ cup of fresh, chopped parsley
4. Boil the noodles: Cook egg noodles according to package instructions. Drain and set aside. Serve and top: Spoon the creamy beef mixture over egg noodles. Top with more fresh parsley