First, in answer to the previous poster – no, 2 cups is not equal to 16 oz with light things like noodles. The noodles are measured by weight, not volume. So 2 cups egg noodles would probably be closer to 8-10 oz. It’s a very easy mistake to make, though.
I really liked this recipe. I changed a few things, mostly due to necessity. I went to the cupboard and realized I was out of egg noodles, so I used pasta shells. I added a generous pinch of dry mustard to the milk/egg mixture. I coarsely shredded the cheese, rather than diced it. And I did not sauté my onions first because I like the sharper raw-ish onion flavor. I didn’t use a whole cup, though.
It did have a slight “eggy” texture, but that didn’t bother me. I liked it. I eat a breakfast pasta at a local restaurant that is very good and it reminded me of that. In fact, I may doctor this next time to get it a little closer to that – adding crumbled sausage, an extra egg, and some chopped peppers. But it is a very good recipe as it is. Very simple and filling. If you wanted some color, you could easily add some chopped broccoli or peas before baking.
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First, in answer to the previous poster – no, 2 cups is not equal to 16 oz with light things...