Preparing the Salisbury Steak Mixture
In a large bowl, combine 1 lb ground beef, ½ cup breadcrumbs, ¼ cup milk, 1 small finely chopped onion, 1 egg, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Mix gently until just combined, being careful not to overwork the meat. Shape the mixture into 4–5 oval patties.
Cooking the Salisbury Steaks
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the patties and cook for about 4–5 minutes per side until browned and mostly cooked through. Remove the patties from the skillet and set aside.
Making the Mushroom Gravy
In the same skillet, melt 2 tablespoons butter over medium heat. Add 1 sliced medium onion and 8 oz sliced button mushrooms, cooking for 5–7 minutes until softened and lightly browned. Stir in 2 cloves minced garlic and cook for about 30 seconds until fragrant. Sprinkle 2 tablespoons all-purpose flour over the mixture and stir well, cooking for about 1 minute to form a roux. Gradually pour in 2 cups beef broth and 1 tablespoon Worcestershire sauce, stirring constantly until the gravy thickens. Season with salt and pepper to taste.
Simmering the Steaks
Return the browned patties to the skillet, spooning the gravy over the top. Reduce the heat to low and let everything simmer for about 10 minutes until the patties are fully cooked and the gravy is rich and flavorful.
Cooking the Egg Noodles
While the steaks simmer, bring a pot of salted water to a boil and cook 8 oz egg noodles according to package directions until tender. Drain and toss with 2 tablespoons butter until coated.
Serving
Serve the Salisbury steaks over the buttered egg noodles, spooning the mushroom gravy generously over the top. Garnish with fresh chopped parsley if desired.
