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."
photo by Global3 photo by Global3
photo by Global3
photo by jc7872 photo by jc7872
photo by flower7 photo by flower7
Ready In:




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

Questions & Replies

Got a question? Share it with the community!


  1. This is AMAZING! I had always loved Betty Crocker Noodles Romanoff, and was really upset that by the time I'd grown up, it was no longer available to buy. I found your recipe here and tried it, just as I was finally beginning to get into cooking for myself (after years of doing everything possible to avoid it). It turned out BEAUTIFULLY, and I've made it many times since. The first time I made it, I was mentally comparing it to the original Betty Crocker version and wasn't sure it was exactly the same, but since then, I'm only thinking about how good it it. It's incredibly rich (though very simple to mix together) and I can never finish a full portion, but that's okay, because it makes for yummy leftovers! All the cream and cheese only add to the goodness. THANKS SO MUCH FOR THIS--I love it and it's now a permanent part of my kitchen routine!
  2. We're having this dish with a couple of porterhouse steaks and asparagus plus Key lime pie for our 39 anniversary!! The dish turned out wonderful but, with twice the garlic added; for good measure. I used 1/2 & 1/2 and the amounts of paprika , Worcestershire sauce and extra sharp cheddar cheese (great recommendations) from the early post. We both had great big smiles after the first and last taste of an old favorite. Thank You one and all. {;-)
  3. FAN-friggin-TASTIC! 10-stars for sure! One of the best things I've made in a while (and considering your recipe #417407 was also amazing, that's saying something!) I used a big dash of Worcestershire as I love it and also a big dash of paprika (another favorite). I used 5 oz. medium egg noodles, cream, and extra sharp cheddar and also low fat cream cheese and low fat sour cream. The only real change was half the salt which was just right for me. I had to keep myself from eating the whole pan of this at once, it was so good. Thanks for sharing!
  4. Back in the 60's we used the Betty Crocker Noodles Romanoff mix and added broccoli, white meat chicken, and sliced black olives. It made a wonderful one dish luncheon meal and everybody always wanted the recipe. Served with a salad of your choice and cheese straws, of course. I will try this recipe with the chicken etc. Thanks!
  5. Excellent!!! Have not enjoyed these since it was discontinued and had no idea that there was such a great recipe that not only was a great copycat but frankly an improvement!!! Makes a small portion so anyone wanting this as a family meal or side dish will need to double the sauce recipe to have proper pasta to sauce proportions


  1. I’ve been trying to perfect this for years and I hadn’t thought to add Worcestershire sauce. But I do have a couple of tweaks. Lose the garlic, butter and salt. Instead I use garlic and herb cream cheeses. I also use cheddar cheese spread ( President’s). I use Ramen noodles (creamy chicken) with the flavor packs, so enough salt. About 12 oz of water to 3 packs of noodles. Then add 4oz each of cream, cream cheese, cheese spread and sour cream. It’s nearly identical to the boxed variety
  2. 1/2 cup small curd Cottage Cheese in place of 1/2 of the milk. I don't remember what recipe I got this from way back when, but it was a great part of the dish. This recipe was terrific without it, just thought I'd mention it as a possible missing part of the recipe.


<p>I'm a single mom, working and living around the world. I have two young-adult children - a boy and a girl. I love to cook, and although my schedule doesn't leave me much time for creative cooking, I still try to find time to come up with new recipes or improve on old ones.</p>
View Full Profile

Find More Recipes