Noodles Romanoff

Noodles Romanoff

20 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  Carolyn

“A creamy family favorite. Very good with meat loaf.”

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Adjust Servings

Original recipe yields 6 servings



  1. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  2. While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
  3. Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

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Reviews (20)

Rate This Recipe


I used the 2/3 cup sour cream as mentioned earlier and used fresh garden green onions instead of chives. This was easy, fast, and my family loved it. We ate it as a compliment to a veggie meal that included corn, green beans, and carrots. I will be making it again.



3 stars on its own, 4 stars with modifications. I added chopped red onion (approximately 1/4 cup), 2 tablespoons minced garlic, and 1/2 cup sweet peas that had all been sauteed in 1 Tbs EVOO then mixed with the sauce as listed within the recipe. I also added 2 Tbs of white cooking wine and seasoning salt, then incoporated the buttered egg noodles. Good with some crusty bread.

R. Thornburg

R. Thornburg

I have been making this for many years. I add two cloves of finely chopped garlic to the sour cream mix and salt and pepper to taste.

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Amount Per Serving (6 total)

  • Calories
  • 363 cal
  • 18%
  • Fat
  • 24.2 g
  • 37%
  • Carbs
  • 27.1 g
  • 9%
  • Protein
  • 9.9 g
  • 20%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 394 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Hungarian Noodles


next recipe:

Broccoli Noodles and Cheese Casserole