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!
Servings: 6
Estimated Calories: 351
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.
Recipe 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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