My mom always threw this creamy budget friendly dinner together on rainy April nights. It only takes 4 ingredients to make a deeply savory and thick sauce that perfectly coats every single noodle.

My mother used to pull this slow cooker mushroom gravy noodles together on those chilly, rainy April nights when the fields were too wet to work and everyone came in cold and hungry. She loved it because it was budget friendly, used just four pantry staples, and made the whole house smell warm and savory. The mushrooms melt into a thick, deeply flavored gravy that clings to every ribbon of noodle, and the little bit of creaminess gives it that old-fashioned Midwestern comfort I grew up on. It’s the kind of simple, practical supper you can toss in the slow cooker and let it quietly work its magic while you go about your day.

These creamy mushroom gravy noodles are plenty filling on their own, but I like to spoon them into bowls with a side of buttered peas or green beans for a bit of color. A simple lettuce salad with a sharp vinaigrette helps cut through the richness. If you have leftover roast beef or chicken, you can serve thin slices alongside or on top for the meat lovers at your table. A slice of soft white bread or a warm dinner roll is perfect for swiping up any extra gravy left in the slow cooker.

Servings: 4

2 (10.5 oz) cans condensed cream of mushroom soup

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or cooking spray to help keep the noodles from sticking later.

In the slow cooker, whisk together the condensed cream of mushroom soup, beef broth, and the packet of brown mushroom or brown gravy mix until the mixture is completely smooth and no dry lumps remain. This will be your deeply savory gravy base.

Cover the slow cooker and cook the gravy mixture on LOW for 3 to 4 hours, or on HIGH for about 1 1/2 to 2 hours, until it is hot, bubbling around the edges, and slightly thickened. Give it a good stir halfway through if you are nearby.

Once the gravy is hot and thickened, stir in the uncooked wide egg noodles, making sure to press them down gently so they are mostly submerged in the sauce. It will look like there isn’t quite enough liquid, but the noodles will soften and soak up the gravy as they cook.

Cover again and cook on HIGH for 20 to 30 minutes, stirring gently every 8 to 10 minutes to help the noodles cook evenly and prevent sticking. The sauce will continue to thicken as the noodles release starch.

When the noodles are tender but not mushy and the sauce is rich, velvety, and clinging to every noodle, turn the slow cooker to WARM. If the mixture seems too thick, you can stir in a splash more broth or water until it reaches your preferred consistency.

Taste and adjust the seasoning if needed, keeping in mind that the gravy mix and soup already contain salt. Serve the noodles straight from the slow cooker while hot, scooping down to the bottom so everyone gets plenty of that creamy mushroom gravy.

If you’d like a little extra richness without adding more ingredients, you can stir the noodles a few extra minutes on WARM; the starch will thicken the sauce into an even more velvety coating. For a lighter flavor, swap the beef broth for water or a mild vegetable broth. To stretch this for a bigger family, you can add up to 4 more ounces of noodles and a bit more water or broth, though the sauce will be a touch less creamy. My mother sometimes poured this gravy over leftover roast beef or meatloaf instead of adding noodles; you can do the same by cooking the gravy alone, then ladling it over meat and serving buttered noodles on the side. If you like a little tang, a spoonful of sour cream stirred into individual bowls (not the whole pot) adds a stroganoff-style note without changing the basic four-ingredient recipe.