We ate this at least once a week growing up. Served over extra broad egg noodles or farfalle (bowtie pasta). We mixed the sour cream to taste in our own plates rather than added it to the sauce. Great reheated as leftovers as well. Very quick, the sauce takes as much time as boiling the water and cooking the noodles. If you want, a packet of brown gravy mix can be used in place of the bouillon and half the flour. Watch it, that stuff is salty!