Chef’s Notes: When I lived in Virginia, there was a diner that served the best barbeque chicken I’ve ever had, and a crazy-good side dish called Noodles Romanoff – noodles with a garlicky, cheesy, sour creamy sauce.
I’ve tried many recipes in an attempt to duplicate those Noodles Romanoff, and nothing even came close. So when I found this recipe, I was skeptical. Especially since the “cheese” is the orange powder from a box of mac ‘n’ cheese. Nevertheless, I decided to try it. And…surprise!…this is about the closest I’ve come yet to Virginia.
I made the recipe almost exactly as written. I eliminated the onion, used a bit more garlic and orange powder, and added a splash of milk because it was rather thick. I also cut the recipe yield.
This won’t win any awards, but it’s pretty darn tasty.
2 C. dry extra wide egg noodles
1/2 T. butter
1 tsp. minced garlic
1/4 C. sour cream
2 T. orange powder from a mac ‘n’ cheese box mix (half the package)
2 T. shredded Parmesan cheese (the fresh stuff, not the powdered stuff)
2 T. milk
2 T. fresh parsley
Fresh cracked pepper
Cook noodles to desired doneness. While the noodles are cooking, sauté the garlic in the butter in a medium saucepan. When the noodles are cooked, drain and add to the garlic butter mixture. Stir in the sour cream, orange powder, Parmesan cheese, and milk. Heat over medium-low heat, stirring often, until warmed through. Stir in parsley and sprinkle with pepper.