Noodles Romanoff with Sour Cream Recipe

Boil the noodles/egg noodles according to the package directions. Drain, and save 1–2 tablespoons of the cooking water in case you need to loosen the sauce.

Set a large skillet over medium heat. Add the onions and cook for 5–7 minutes, stirring, until they’re soft and lightly golden. Add the garlic and cook for 30–45 seconds more.

Reduce the heat to low. Stir in the cottage cheese and sour cream until the mixture looks smooth and creamy. Mix in Worcestershire sauce, hot pepper sauce, salt, and black pepper.

Keep the sauce on low for 3–5 minutes so it heats through and comes together. If it looks too thick, stir in a splash of the reserved pasta water.

Add the cooked noodles to the skillet. Toss gently for 1–2 minutes until everything is coated and warmed through, then serve right away.