Noodles Romanoff

My sister-in-law, Rhonda, used to love Noodles Romanoff. I have never had it, so it was a little tricky to find a recipe that would recreate the Betty Crocker version. I don’t think it’s made anymore. It was apparently missing the “orange glow” like the original, but otherwise was a hit.

Warning – If you are lactose in tolerant or on a diet, please step away!

IMG_1679Noodles Romanoff

8 oz wide egg noodles
1/2 cup sour cream
1/2 cup whipped cream cheese
1/4 cup grated Parmesan cheese
1/4 cup half & half or cream
1 Tbs chopped fresh chives
1 tsp salt
1/8 tsp ground black pepper
1 clove garlic, crushed
2 Tbs butter
1/4 cup grated Parmesan cheese

In a large pot with boiling salted water cook egg noodles until al dente. Drain.

In the noodle pot, mix together the sour cream, cream cheese, 1/4 cup of the grated Parmesan cheese, chives, salt, ground black pepper, and garlic. Add a few tablespoons of half & half or cream. Heat on low and stir to a smooth texture.

Stir in butter or margarine to hot egg noodles. Stir into sour cream mixture. Add more cream as necessary to get a creamy texture.


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