Noodles Romanoff

Back in the late 60's and early 70's, Betty Crocker sold a boxed noodles romanoff that I absolutely loved! When they quit making it, I set about the task of duplicating the recipe. I remember my mom telling me as a kid that the BC version was full of sour cream and garlic. With that memory as my guide, and after many tries, I came up with a blend that I thought tasted the closest and have been using it ever since. Before posting, I reviewed the existing noodles romanoff recipes on 'zaar and didn't see one quite like mine, but I did see that many others also loved the Betty Crocker version. I hope this lives up to their memory as much as it did to mine.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 4 -6  ounces  noodles (not too wide)
• 2  tablespoons butter
• 2  garlic cloves, minced (more if you love garlic like I do!!)
• 1  teaspoon salt
• 1  dash Worcestershire sauce
• 2  ounces cream cheese, cubed and softened
• 2  ounces heavy cream (milk will work, but yields a thinner sauce)
• 2  ounces sharp cheddar cheese, grated
• 2  tablespoons sour cream
• 1  dash paprika

Directions

1. Prepare noodles as directed on package.
2. While noodles are cooking, melt the butter in a sauce pan over low heat.
3. Add the minced garlic and saute until the garlic swells and the mixture thickens a bit.
4. Add the worcestershire sauce and salt.
5. Stir in the cream cheese, stirring until everything is well blended.
6. Stir in the heavy cream (or milk) until smooth.
7. Add the cheddar cheese and continue stirring until it is completely melted and the sauce is smooth (except for the bits of garlic ;-).
8. Stir in the sour cream and add the dash of paprika.
9. Drain the noodles, return them to the pan, stir in the sauce, and enjoy!