Noodles and Pot Cheese (Turos Teszia)

This is from the Art of Hungarian Cooking, Ladies Auxiliary, New Brunswick, NJ, 1955.

• Ready In: 12 mins
• Serves: 4-6

Ingredients

• 1  lb  wide egg noodles, uncooked
• 1  lb  pot cheese, also called Farmer cheese
• 1⁄2 lb butter
• 1⁄2 pint sour cream

Directions

1. Cook noodles in boiling salted water for about 8 minutes; drain and rinse with cold water.
2. Melt 2 tablespoons of the butter in a pan and add the noodles, place over a slow fire, heat well.
3. Mix in the cheese and add the sour cream; serve hot.