Recipe by Kim D.
This is the best parmesan noodle recipe I have ever found. It's not oily like most I've tried. I think the secret is less butter and the addition of sour cream, which you can't really taste. If you served this to someone who didn't like sour cream, I doubt they would know it was one of the ingedients. I serve these with Sandy's Chicken and green beans for a delicious meal my whole family loves.
- 9 ounces medium egg noodles, uncooked
- 3 tablespoons butter
- 1⁄4 teaspoon seasoning salt (or to taste, I use McCormick's)
- 3 tablespoons sour cream
- 1⁄2 cup freshly grated parmesan cheese (not powdered!)