My dad relied on this super simple pantry meal all through his college days because it barely takes any effort. With just three ingredients, it comes together into a big, satisfying dish.

Lightly Combine
Gently press the beef into the mixture. No need to fully stir.

Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the vegetables are soft. The gravy will thicken and deepen in flavor.

Adjust Texture
If the mixture becomes too thick, stir in 1/4–1/2 cup of hot water. If it’s too thin, cook uncovered on HIGH for 20–30 minutes to reduce.

Cook the Noodles
About 20 minutes before serving, cook the egg noodles in salted boiling water until just tender (around 6–8 minutes). Drain well.

Combine Everything
Set the slow cooker to WARM or LOW. Add the drained noodles and gently mix until they’re coated in the gravy.

Rest & Serve
Let it sit for 5–10 minutes so the noodles soak up the flavor. Serve hot, spooning extra gravy over each portion.