Noodles Romanoff II

Noodles Romanoff II

36 Reviews 1 Pic
Recipe by  Kathy

“This is the recipe I use for Noodles Romanoff. Always a big hit with my family.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. In a large pot with boiling salted water cook egg noodles until al dente. Drain.
  2. In a large bowl mix together the sour cream, 1/4 cup of the grated Parmesan cheese, chives, salt, ground black pepper, and garlic.
  3. Stir in butter or margarine to hot egg noodles. Stir in sour cream mixture.
  4. Arrange noodles on warm platter and sprinkle with remaining 1/4 cup of grated Parmesan cheese.

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Reviews (36)

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I messed with this recipe a bit. Used 1 cup of Parmesean, 2/3 cup of sour cream, half the salt, and 6 oz of noodles. We liked it a lot like that. We ate it all for supper-no leftovers. I agree with the first reviewer-way to much sour cream-but if you love the sour cream flavor you'd like the original recipe.



I had high hopes for this recipe, despite the reviews. Unfortunately, I have to agree that there is just way too much sour cream. I love the taste of sour cream, but it really overpowered everything else. I will try this again with significantly less sour cream. Thank you :)



Really excellent. Instead of wide egg noodles, I used rainbow rotini noodles and the bowl was scraped clean. My kids declared it was one of the best things I had ever cooked and my husband went up for 3rds. I know I'll be making this again.

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Amount Per Serving (7 total)

  • Calories
  • 318 cal
  • 16%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 26 g
  • 8%
  • Protein
  • 8.9 g
  • 18%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 485 mg
  • 19%

Based on a 2,000 calorie diet



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Hungarian Noodles


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Broccoli Noodles and Cheese Casserole