Description
This simple and comforting Polish noodle dish features wide egg noodles tossed with sweet, golden sautéed onions and creamy full-fat sour cream. Perfect for a quick weeknight meal, it combines rich flavors and a luscious texture with minimal ingredients and effort.
Ingredients
Scale
Primary Ingredients
- 8 oz (225 g) wide egg noodles
- 1 large onion, finely chopped
- 3 tablespoons butter
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 cup (240 ml) full-fat sour cream
Optional Garnish
- Chopped fresh parsley or chives
Instructions
- Cook noodles: Boil the wide egg noodles in salted water according to the package instructions until al dente. Once cooked, drain the noodles and set them aside.
- Sauté onion: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onions are soft and golden brown, about 8–10 minutes.
- Combine noodles and onions: Add the drained noodles to the skillet with the sautéed onions. Toss them together so the noodles are evenly coated with the butter and onion flavors.
- Stir in sour cream: Reduce the heat to low. Add the full-fat sour cream, salt, and black pepper to the noodles and onions. Gently mix until all the noodles are creamy and evenly coated, taking care not to overheat or curdle the sour cream.
- Serve: Remove the skillet from the heat. Garnish the dish with freshly chopped parsley or chives if desired. Serve immediately while warm for the best flavor and texture.
Notes
- Use wide egg noodles for the traditional texture and appearance.
- For creamier noodles, use full-fat sour cream versus low-fat versions.
- Adjust seasoning with salt and pepper to taste before serving.
- Fresh herbs like parsley or chives add a bright finish but are optional.
- This dish is best enjoyed immediately after preparation to preserve creaminess.
