Ingredients:

  • 12 oz Wide Egg Noodles
  • 1 lb Lean Ground Beef (or turkey/chicken)
  • 1 medium Yellow Onion, finely chopped
  • 1 (15 oz) can Sweet Corn, drained
  • 1 cup Frozen Peas (optional)
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • ½ cup Unsalted Butter
  • ½ cup All-Purpose Flour
  • 2 cups Whole Milk
  • 1 cup Beef Broth
  • ½ cup Mayonnaise
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Dijon Mustard
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 cup Shredded Sharp Cheddar Cheese
  • ½ cup Crushed Butter Crackers or Panko breadcrumbs
  • 2 tbsp Melted Unsalted Butter (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Boil egg noodles according to package directions until al dente. Drain well and set aside.
  3. In a large skillet, brown the ground beef with the chopped onion until cooked through. Drain off any excess fat thoroughly. Stir in salt and pepper.
  4. Return the skillet (with the meat mixture) to low heat. Melt the butter into the meat. Whisk in the flour, cooking for 1 minute to create a roux.
  5. Gradually whisk in the milk and beef broth, whisking constantly until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  6. Remove the sauce from the heat. Whisk in the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, and onion powder until smooth.
  7. Gently fold the cooked noodles, drained corn, and optional peas into the creamy sauce mixture until everything is evenly coated.
  8. Transfer the entire mixture into the prepared baking dish. Sprinkle evenly with shredded cheddar cheese.
  9. If using the topping, toss the crushed crackers/breadcrumbs with the 2 tablespoons of melted butter and scatter evenly over the cheese.
  10. Bake for 30–35 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
  11. Let the casserole rest on the counter for 10 minutes before scooping and serving.