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Classic Noodles Romanoff

These quick and easy Classic Noodles Romanoff are a creamy, lightly cheesy, and delicious side dish that you can serve with just about anything!

This retro recipe has tender egg noodles in a velvety sauce made with sour cream, parmesan cheese, butter, chives, and seasonings. It’s so good and totally worthy of a comeback!

Back in the 1950s and ’60s, Noodles Romanoff were very popular.

Although the name might sound like this was a dish that was once served to Russian royalty, it was actually invented in the 1950s at a restaurant in Beverly Hills called Romanoff’s.

Apparently, the noodles were a big hit among the restaurant’s celebrity clientele and were often mentioned in gossip columns and the like.

This caught the attention of some big-time food companies like Betty Crocker, Stouffer’s and Rice-A-Roni who then offered up their own versions for the rest of us to enjoy at home. I’m pretty sure I remember having at least one of these as a kid and really loving it!

Sadly, those yummy sour cream noodles eventually fell out of favor, and all of those boxed and frozen versions were discontinued.

BUT you can easily make your own homemade Noodles Romanoff in only about 20 minutes with this simple recipe that’s adapted from The Betty Crocker Cookbook (and it might just be even better than those boxed or frozen ones that you remember!).

The sauce is creamy and slightly tangy from the sour cream, and the chives give it a mild onion flavor and a welcome pop of green against all the white. I added onion powder and garlic powder for a little extra flavor. And, of course, there’s the butter and parmesan cheese…YUM!

So whether you want to take a walk down memory lane and revisit this classic dish or whether you’re looking for a new fabulous side dish to try, these Noodles Romanoff are sure to be a hit!

the ingredients needed to make classic noodles Romanoff, egg noodles, sour cream, butter, parmesan cheese, chives, garlic powder, onion powder, salt, and pepper

Ingredients You Need

Note: Ingredient amounts are in the recipe card at the end of the post.

  • Wide egg noodles
  • Butter
  • Sour cream (full-fat recommended)
  • Parmesan cheese (freshly grated is best)
  • Fresh chives
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper

Note: The above video is just a brief overview of the steps. Scroll down to the recipe card at the end of the post for the full printable recipe with detailed instructions.

Recipe Tips & Tidbits

  • Noodles Romanoff should be served immediately to maintain that smooth and creamy consistency. As it cools and sits, the noodles will soak up some of the sauce and, although it will still taste very good, it will be drier and not quite as creamy.
  • Use full-fat sour cream for maximum creaminess.
  • Be sure to use freshly grated parmesan cheese. It will melt into the sauce so much better. Pre-grated or pre-shredded parmesan cheese doesn’t melt as well and will likely result in a grainy sauce.
  • Feel free to adjust the amount of garlic powder and onion powder to suit your own tastes.
  • Fresh chives make a huge difference in this dish. Don’t use dried chives; they just don’t have the same flavor punch.

Substitutions & Variations

  • I prefer this dish with egg noodles, but you could certainly use other pasta such as fettuccine, linguine, bowties, etc.
  • Fresh onions and/or garlic could be used instead of onion and garlic powders (maybe half of a small onion, diced, and a clove of garlic, minced; but you could always do however much you want). I would suggest giving them a quick sauté in some butter before adding to the sauce.
  • Make it a meal by adding some cooked protein and/or vegetables.
    • I actually just did this the other day using some of the leftover ham, kielbasa and peas with pearl onions from my Easter dinner. I tossed all of them with a fresh batch of these Noodles Romanoff and served it in bowls. It was amazing!
classic Noodles Romanoff topped with fresh chives in a sauce pot with a serving spoon

Make Ahead, Storing Leftovers, Reheating and Freezing

Make Ahead

I don’t recommend making Noodles Romanoff ahead of time. This dish needs to be served immediately for that smooth and creamy texture. The noodles will start to soak up the sauce as it sits, and it will become more dry.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Reheating

Reheat leftovers in a small skillet or sauce pot on the stove over low heat with a little bit of butter, stirring often. You can add some milk or cream to try to get back some of that creaminess.

You can also reheat it in the microwave.

Freezing

Not recommended. Not only can the noodles get mushy when frozen, but sour cream often separates and becomes unpleasantly grainy when frozen and thawed.

Noodles Romanoff on a white dish with a fork

What to Serve with Noodles Romanoff

Noodles Romanoff goes great with just about anything…chicken, beef, pork, lamb, fish, and seafood. Give it a try alongside any of your favorite main dishes.

I hope you try this Classic Noodles Romanoff recipe and love it as much as I do. Thanks for visiting today!

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More Noodle Side Dish Recipes To Try

If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

noodles Romanoff on a white dish with a fork

Classic Noodles Romanoff

These quick and easy Classic Noodles Romanoff are a creamy, lightly cheesy, and delicious side dish that you can serve with just about anything!
Print Recipe Rate/Comment Pin Recipe
Prep Time: 3 minutes
Cook Time: 17 minutes
Total Time: 20 minutes
Servings: 6
Calories: 351
Author: Michelle / Now Cook This!

Ingredients

  • 8 ounces uncooked wide egg noodles
  • 1 (16-ounce) container sour cream, I use full-fat for maximum creaminess
  • ½ cup freshly grated parmesan cheese
  • 1 tablespoon chopped fresh chives, plus additional for garnish
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons butter
  • salt, to taste
  • black pepper, to taste

Instructions

  • Cook the egg noodles in boiling salted water as per the package directions.
  • While the noodles are cooking, mix together the sour cream, parmesan cheese, chives, garlic powder, onion powder, salt, and pepper in a medium bowl until well-combined; set aside.
    I use about ¾ teaspoon of kosher salt and ¼ teaspoon freshly ground black pepper; adjust to suit your own tastes.
  • When the noodles are done cooking, drain them and then add them back to the pot over low heat.
  • Add the butter to the noodles; stir until the butter is melted.
  • Add the sour cream mixture to the noodles; stir until well-combined and the mixture is heated through. Taste and adjust seasoning, if needed.
  • Serve immediately; sprinkle each serving with additional fresh chives.

Notes

  • Noodles Romanoff should be served immediately to maintain that smooth and creamy consistency. As it cools and sits, the noodles will soak up some of the sauce and, although it will still taste very good, it will be drier and not as creamy.
  • Be sure to use freshly grated parmesan cheese. It will melt into the sauce so much better. Pre-grated or pre-shredded parmesan cheese doesn’t melt as well and will likely result in a grainy sauce.
  • Feel free to adjust the amount of garlic powder and onion powder to suit your own tastes.
  • Fresh chives make a huge difference in this dish. Don’t use dried chives; they just don’t have the same flavor punch.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. See the post for reheating tips. 
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