Ground beef gets the dip treatment, turning into a quick, tangy sauce that clings to egg noodles. The onion powder in the mix boosts flavour without extra work, and this shelf helps you get dinner on the table in under half an hour.

Serves 2. 30 minutes, 20 at the stove.

About 550 calories a serving, 36 g protein, 7 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start water in a pot for 8 oz of egg noodles and salt it well; bring to a boil. While water heats, heat 1 tablespoon of oil in a skillet over medium-high and brown 8 oz of ground beef, breaking it apart as it cooks, until no pink shows, about 5 minutes.
2. Stir 2 cloves of minced garlic into the beef and cook until fragrant, about 1 minute. Add the entire 8 oz container of french onion dip, 1/4 cup water, and a pinch of pepper, stirring until smooth and warm throughout, about 3 minutes.3 min
3. Drop the noodles into the boiling water and cook to tender, about 6 minutes or per package directions. Reserve 1 cup of pasta water before draining.6 min
4. Toss the hot noodles with the beef mixture in the skillet, adding 1 tablespoon of butter and a splash of pasta water if the sauce seems thick, until creamy and clinging to the noodles. Taste and adjust salt if needed.

Note Swap ground beef for ground pork or turkey if you prefer. Leftovers keep three days refrigerated; reheat in a skillet with a splash of water to loosen the sauce. Serve with a simple green salad or steamed broccoli on the side.