Sour cream noodles are tender egg noodles coated in a quick, tangy sauce with butter, onion, and a little pasta water. This simple home-style dish is easy to adapt, and the sour cream gives the noodles a creamy finish without needing a long-simmered sauce.
Ingredients
- 12 oz (340 g) wide egg noodles
- 2 tbsp (28 g) unsalted butter
- 1 small yellow onion, finely diced, about 1 cup (150 g)
- 1 cup (240 g) full-fat sour cream, brought to room temperature
- ½ cup (120 ml) reserved hot pasta water, as needed
- ¾ tsp fine salt, plus more for the pasta water
- ¼ tsp freshly ground black pepper
- 2 tbsp (6 g) chopped fresh chives or parsley
- ¼ cup (25 g) finely grated Parmesan, optional
Instructions
- Boil the noodles. Bring a large pot of water to a boil and salt it generously. Add the egg noodles and cook according to the package directions until tender but still slightly firm, usually 6–8 minutes. Before draining, scoop out ½ cup (120 ml) of the starchy cooking water. Drain the noodles; do not rinse them.
- Soften the onion. While the noodles cook, melt the butter in a large skillet over medium-low heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until soft and translucent. Keep the heat moderate so the butter does not brown and the onion does not crisp.
- Make the sour cream sauce. Turn the heat to low. Stir in the sour cream, ¼ cup (60 ml) of the reserved pasta water, salt, and pepper until smooth and warm. Do not let the sauce boil: high heat can cause sour cream to separate. If it seems too thick, add more pasta water a tablespoon at a time.
- Toss and finish. Add the drained noodles to the skillet and toss gently until evenly coated. Warm for 1–2 minutes over low heat, adding a little more pasta water if needed. Taste and adjust the seasoning. Remove from the heat, stir in the chives or parsley, and add Parmesan if using. Serve promptly while creamy.
Tips
- Use room-temperature sour cream. It blends more easily into the warm sauce. If you forgot to take it out, spoon it into a bowl and let it stand while the water heats; do not microwave it until hot.
- Keep the sauce below a simmer. Sour cream is prone to curdling when boiled. Turn the burner low before adding it, and use reserved pasta water to loosen the sauce rather than increasing the heat.
- Salt the water, then taste. The noodles absorb seasoning as they cook, while Parmesan adds extra salt. Adjust the finished dish gradually instead of adding a large amount of salt at the start.
- Choose a substitute with the texture in mind. Plain full-fat Greek yogurt can replace sour cream in equal measure, but it tastes sharper and is also best added off the heat. Crème fraîche is milder and less likely to split, though the sauce will be richer.
Serving Suggestions
Serve the noodles as a meatless main with a crisp green salad, steamed green beans, peas, or roasted broccoli. For a heartier plate, pair them with roasted chicken, pork chops, or sautéed mushrooms. A little extra black pepper, chopped chives, and grated Parmesan make simple garnishes; add them at the table so diners can season each serving to taste.
If serving the noodles alongside a protein, keep the sauce mild and offer a tangy salad dressing or pickled vegetables on the side. The dish is richest when freshly made, so plan to serve it immediately rather than leaving the skillet on a warm burner.
Variations
- Add mushrooms: Cook 8 oz (225 g) sliced cremini mushrooms in the skillet after softening the onion, allowing their released moisture to evaporate before adding the sour cream.
- Make it garlicky: Stir in 1 minced garlic clove during the final 30 seconds of cooking the onion. Garlic burns quickly, so add it only after the onion is soft.
- Add vegetables: Fold in 1 cup (150 g) thawed peas or cooked spinach with the noodles. Drain vegetables well so they do not water down the sauce.
- Use another pasta shape: Buttered sour cream sauce also works with rotini, shells, or short ribbons. Use 12 oz (340 g) dry pasta and follow its package cooking time; reserve the pasta water before draining.
Storage and Reheating
For food safety, refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3–4 days in the refrigerator. The sauce may thicken or look slightly separated after chilling; stir in a splash of water or milk as you reheat it.
Reheat a portion in a covered skillet over low heat, stirring gently and adding liquid a tablespoon at a time, until steaming hot throughout. You can also microwave it in short intervals, stirring between each. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Avoid boiling the sauce, which can make it grainy. Freezing is not ideal because sour cream sauces can separate when thawed.
Frequently Asked Questions
Can I make sour cream noodles ahead?
They are best just after cooking, but you can cook the noodles and soften the onion ahead, then refrigerate them separately for up to a day. Reheat the onion gently and make the sour cream sauce just before serving; the finished noodles tend to absorb sauce and lose their silky texture as they sit.
Why did my sour cream sauce curdle?
The sauce was likely heated too quickly or allowed to boil. Sour cream separates under high heat. Keep the skillet on low, take it off the burner briefly if needed, and stir in warm pasta water gradually. A slightly grainy sauce is safe to eat, though it may not be as smooth.
Can I use low-fat sour cream?
Yes, but the sauce will be thinner and more likely to separate because low-fat sour cream contains less fat. Keep the heat especially low and add pasta water sparingly. Full-fat sour cream produces the creamiest, most stable result.
Do I have to use egg noodles?
No. Wide egg noodles are traditional for this style of home-cooked dish because they hold the sauce well, but another short or ribbon pasta works. Cook it according to its package directions and reserve some starchy cooking water before draining.
What can I use instead of chives?
Use chopped parsley, dill, or thinly sliced green onion, or leave the herbs out. Chives give a mild onion flavor; parsley is fresher and more neutral, while dill makes the dish more aromatic.
Can I add meat to the noodles?
Yes. Stir in cooked, sliced chicken or browned ground beef when you toss the noodles with the sauce. Cook meat separately and follow safe temperatures: poultry must reach 165°F (74°C), and ground beef must reach 160°F (71°C), checked with a food thermometer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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