- 1 (8 ounce) package egg noodles
- 2 cups sour cream
- 1/2 cup grated Parmesan cheese, divided
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons butter
- 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.
04/09/2017
recipepes.com
Noodles Romanoff, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
