Recipe by Carolyn
"A creamy family favorite. Very good with meat loaf."
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1 (8 ounce) package
grated Parmesan cheese, divided
chopped fresh chives
ground black pepper
I used the 2/3 cup sour cream as mentioned earlier and used fresh garden green onions instead of chives. This was easy, fast, and my family loved it. We ate it as a compliment to a veggie meal that included corn, green beans, and carrots. I will be making it again.
Pretty good. Will make again, but will probably try to make sauce a little "saucier." The one problem I had was that the recipe expects the hot noodles to heat up the sauce, but the whole dish ended up being kind of tepid. Will add sour cream mixture while still on stove or something similar so that dish ends up being hot when served. Overall, not bad, will keep messing with it.
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.
Wonderful!! Nice, rich, creamy sauce. Made the recipe as written & it turned out beautifully. A keeper!
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 made this as directed and all I got was BLAND, sour cream noodles. This needs more to it.
I substituted 2/3 C nonfat yogurt, doubled the Parmesan and used chopped green onion for my version. It was a deiicious luncheon dish!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 218
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