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.
- 255.14 g medium egg noodles, uncooked
- 44.37 ml butter
- 1.23 ml seasoning salt (or to taste, I use McCormick's)
- 44.37 ml sour cream
- 118.29 ml freshly grated parmesan cheese (not powdered!)