Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large dish.
Season ground beef with salt, pepper, and garlic powder.
Heat a large skillet over medium heat. Add seasoned beef; cook and stir until browned, 6 to 8 minutes. Add cream of mushroom soup, cream cheese, and milk; cook and stir until cream cheese melts and mixture is saucy, about 6 minutes.
Pour mixture over noodles. Add carrots; stir until evenly combined.
Substitute canned peas for the carrots if desired.
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