Noodles Romanoff
A creamy, cheesy classic side dish made with simple ingredients and easy steps.
Course
Classic side dish, egg noodles, pasta
Classic side dish, egg noodles, pasta
Cuisine
American
American
Author
Catherine’s Plates
Catherine’s Plates
Equipment
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Large pot
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Large skillet
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Measuring cups & spoons
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Whisk and spatula
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Strainer for pasta
Ingredients
- 12 oz uncooked egg noodles
- 8 oz Velveeta block cheese, cut into cubes
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/4–1/2 tsp garlic powder
- 1/4–1/2 tsp onion powder
- 1/4–1/2 tsp smoked paprika
- 1/4–1/2 tsp black pepper
- salt, to taste
- 1 TBS butter (optional)
Instructions
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Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until tender. Drain and set aside.
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In a large skillet over medium heat, whisk together the sour cream and chicken broth until smooth and warmed through.
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Add the cubed Velveeta to the skillet and stir constantly until the cheese has fully melted and the sauce is creamy and uniform.
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Remove the pan from the heat and season the sauce with garlic powder, onion powder, smoked paprika, black pepper, and salt to taste. Stir to combine.
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Add the cooked, drained noodles to the sauce and toss until evenly coated. Stir in the butter for extra creaminess if desired. Sprinkle a little extra smoked paprika on top and serve warm.