This was emailed to someone in my workplace because I’m currently on deployment. You might need to adapt because I’m kind of making this up as I go along! Wonderful, indeed!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (8 ounce) package egg noodles
- 2 cups sour cream
- ½ cup grated Parmesan cheese, divided
- 1 tablespoon chopped fresh chives
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons butter
Instructions
- Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
- While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
- Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 14 g |
| Sodium | 394 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I always look on Allrecipes for ideas. This one hit the mark. I gave it 5 stars because the base was exactly what I was looking for. Sure, I made a few modifications for my likes, but this was great (for us, with my modifications)
Unfortunately, I felt like I was just eating sour cream. I didn’t feel like the portions were right because the sour cream was too overwhelming. I really wanted to like it since it’s such a simple recipe, but my husband and I couldn’t even finish the dish.
I doubled the Parmesan cheese but still found this dish to be a little bland. I think adding sweet peas is a good idea. It was not very hot when served so that was also an issue. I prefer just buttered noodles with Parmesan.
i’m on the Keto diet. so i used brown rice linguine, added chopped up pork steak, some garlic powder and more Parmesan cheese. i really like it. my adult kids are eating it up. that’s how i judge what’s good. if they gobble it down. even my picky daughter loved it. that’s saying something. will definitely make again. fast and easy to make, no cook sauce.
I found this okay but not great. Lacked much flavor. Next time I think I will add sauteed fresh mushrooms and garlic salt or crumbled bacon, something to give it more flavor.
I needed a side dish and had a bag of noodles in the pantry. Made the base recipe as is. Sautéed a shallot and garlic together, threw that in, and added some frozen peas and a lot of black pepper. It was a hit, and a good alternative to the bag/box mixes that are full of salt and chemicals. Quick and easy!
Liked this recipe very much! I added shrimp sautéed in butter and garlic.
i made this tonight along with Tender Pan-Fried Chicken Breasts also from this sight. I am one of those people that don’t measure a lot but it still came out great. I added a little milk because it was a bit stiff (maybe because I added a lot of cheese). I took another reviewers suggestion so that this would be hot enough and after pouring the noodles into a colander, I put the butter in the pan still on the stove on low heat and then also added the rest of the ingredients along with a bit of milk and then added the noodles back in and stirred to combine and left on the stove on low (stirring occasionally) while the chicken breasts finished up. I will make both of these recipes again. Thanks Carolyn
very tasty! We enjoyed this with beef tips very rich and filling.
This is a good side idea but the proportions are off for us. While I like sour cream, this was a little thick and overpowering as written. I followed the recipe and then started adjusting. First, I put the dish back onto the burner. I added a bit more butter and a significantly larger amount of parmesan. I also added in more chives. I then thinned the mixture with milk until I achieved the consistency that I was looking for. Salt and pepper are to taste, of course. I considered adding in some other elements, but then that changes the spirit of the recipe. I kept to all the original ingredients, adjusting only the amounts. A quick and serviceable side.
Even my picky husband enjoyed these noodles. Simple and fast and tasty
I substituted 2/3 C nonfat yogurt, doubled the Parmesan and used chopped green onion for my version. It was a deiicious luncheon dish!
3 stars on its own, 4 stars with modifications. I added chopped red onion (approximately 1/4 cup), 2 tablespoons minced garlic, and 1/2 cup sweet peas that had all been sauteed in 1 Tbs EVOO then mixed with the sauce as listed within the recipe. I also added 2 Tbs of white cooking wine and seasoning salt, then incoporated the buttered egg noodles. Good with some crusty bread.
I have been making this for many years. I add two cloves of finely chopped garlic to the sour cream mix and salt and pepper to taste.
I thought this was excellent. Yes, it is sour-creamy. If you don’t like sour cream, this is probably not for you. I used reduced fat sour cream, and it still tasted great. I added (frozen) peas at the end to add a little color to it. My boyfriend really liked it too. Note: I am going to post a picture. If the noodles look funny it is because this was also my first attempt at making egg noodles from scratch!
I liked this a lot but I only had light sour cream and it became really thick after it cooled. I’ll use the good stuff next time!
I added a bit of parsley and season salt but followed the rest to a t and this worked very well for me. I toped it with olives and it was very rich and satisfying.
good place to start but needs some help
Good, but not blockbuster
Almost a “yuck”
I liked this a lot, but my kids weren’t as thrilled. they liked it and ate it it just wasn’t their favorite…