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Noodles Romanoff

Noodles Romanoff

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A creamy family favorite. Very good with meat loaf.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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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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.


Pretty good. Will make again, but will probably try to make sauce a little "saucier." The one problem I had was that the recipe expects the hot noodles to heat up the sauce, but the whole dish ended up being kind of tepid. Will add sour cream mixture while still on stove or something similar so that dish ends up being hot when served. Overall, not bad, will keep messing with it.