Noodles Romanoff with Mushrooms

• Produce

  • 8 oz Cremini or button mushrooms
  • 1 tbsp Garlic, fresh
  • 1/2 cup Onions
  • 1 Parsley, fresh

• Condiments

  • 1 tsp Worcestershire sauce

• Pasta & Grains

  • 4 cups Egg noodles, dry

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt

• Dairy

  • 6 tbsp Butter
  • 1 cup Cheddar cheese, grated
  • 2 oz Cream cheese
  • 1/4 cup Parmesan cheese, grated
  • 1 cup Sour cream

Found on afamilyfeast.com

Directions

• Fill a large pot with water and bring to a boil while making the sauce below.
• In a large skillet or sauté pan, melt two tablespoons of butter over medium high heat and once frothy, add sliced mushrooms. Cook for five minutes or until browned. Remove to a bowl and set aside.
• Add remaining butter, and over medium heat, sauté onions for about four minutes or until tender. Add garlic and cook for one more minute.
• Add sour cream, Parmesan cheese, cheddar cheese, cream cheese, Worcestershire sauce, salt and pepper. Cook gently over medium to combine flavors. Set heat to low or remove from heat entirely.
• Add egg noodles to boiling water and cook to just slightly under-cooked. Using a strainer or spider add noodles and the mushrooms to the pan with the sauce and return the burner under the sauce to medium.
• Cook until the pasta is done. If too thick, add a little pasta water.
• Serve with chopped fresh parsley.