Monday, January 14, 2019

Buttered Egg Noodles

Developed January, 2019 as an alternative to potatoes, rice or another starchy side dish.
8 oz (225 g) wide egg noodles
1/4 c low-fat margarine (or 2 T butter)
1/4 t garlic powder
1 t paprika
1/2 t salt
1/2 t ground black pepper
1/4 c sour cream
about 1/2 c cooking water
Bring two quarts of salted water to a boil in a medium saucepan, stir in egg noodles, and cook uncovered at a fast simmer for 10 minutes or until tender. Drain well, reserving the cooking water, and return noodles to the saucepan. Stir in margarine or butter until melted, then the seasonings, sour cream, and enough cooking water to produce a smooth but not watery sauce, stirring after each addition. Serves 4.

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