WASH YOUR DAMN HANDS!!

Sizzle and Sear: In a very large pot or Dutch oven, brown the

5 lbs of ground beef with the diced onion over medium-high heat

Break the meat into small crumbles

Once fully browned, drain the excess grease

Layer the Seasoning: Sprinkle the Drew’s Dust SPG evenly over the meat

Stir well to ensure the salt, pepper, and garlic notes penetrate the beef

The Burger Base: Stir in the Midwest Fresh Bacon Jam, pickle juice, ketchup, and mustard

Mix until the beef is coated in a thick, glossy glaze

The Noodle Bath: Pour in the beef broth and bring to a rolling boil

Add the 16 oz bag of egg noodles

Stir to ensure they are submerged

Simmer: Reduce heat to medium-low

Cover and cook for 7–9 minutes

Egg noodles absorb liquid quickly, so stir occasionally to prevent sticking

Cream and Cheese: Once the noodles are tender, stir in the heavy cream and the shredded cheddar

Final Bind: Fold the cheese in gently until it creates a silky, "helper-style" sauce

Turn off the heat and let it sit for 5 minutes to thicken before serving