Noodles Romanoff with Mushrooms is a modern update on the classic Noodles Romanoff dish with egg noodles and mushrooms in a sour cream cheese sauce.
Say the words “Noodles Romanoff” and those of us who were kids growing up during the 1970’s probably remember a boxed mix that was easy, creamy comfort food!
Today’s recipe – our Noodles Romanoff with Mushrooms – is a from-scratch version that will replace any lingering memory you might still have of that old boxed mix!
We’ve deliciously improved this dish tossing cooked egg noodles in a sauce made with a blend of sour cream (the must-include ingredient in any Noodles Romanoff dish!) plus creamy and flavorful cheeses including Parmesan, cheddar and cream cheese. Onions, garlic, and a dash of Worcestershire sauce also add great flavor to this simple comfort food dish.
Our addition of sautéed sliced Cremini or button mushrooms – plus a final sprinkle of chopped fresh parsley on top – also helps to make this Noodles Romanoff even more delicious!
With a prep time of just thirty minutes from start to finish – our Noodles Romanoff with Mushrooms is a perfect side dish to serve at any meal, or as a delicious meatless meal option when you’ve got a strong craving for creamy, cheesy comfort food!
PrintNoodles Romanoff with Mushrooms
Noodles Romanoff with Mushrooms is a modern update on the classic Noodles Romanoff dish with egg noodles and mushrooms in a sour cream cheese sauce.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: entree
- Method: Stovetop
- Cuisine: Russian
Ingredients
- 6 tablespoons butter, divided
- 8 ounces Cremini or button mushrooms, sliced
- 1/2 cup onions, minced
- 1 tablespoon fresh garlic, minced
- 1 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 cup grated cheddar cheese
- 2 ounces cream cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups dry egg noodles
- Chopped fresh parsley, for garnish
Instructions
- 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.
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I don’t really know what I did wrong but the sauce didn’t really meld. Tastes fantastic and the texture got a bit better after adding some pasta water from homemade egg noodles, but the sauce was a bit gritty. I will note that I omitted the mushrooms (husband doesn’t much like them) and used extra sharp white cheddar. If anyone can give me an idea of what might help for next time, I’d appreciate it!
Hi Marissa – It’s always hard to troubleshoot from a distance but I’m thinking that maybe the sauce got too hot. Dairy sometimes separates over too high of a cooking temp – so watch for that if you make this again. Also – did you happen to use pre-shredded cheese instead of shredding a block of cheese? Most pre-shredded cheeses contains a “coating” that prevents the shreds from clumping together in the bag…it’s possible that caused the gritty texture. Your fix of adding some of the pasta water was a great idea – mushrooms will release some moisture so if you left that out, it’s possible the sauce needed some extra liquid. I hope that helps!
I’m not the best cook. So take this with a grain of salt. I made this and wasn’t impressed. Could I have not done it properly? Maybe but I think I did. It was bland to me. I did like how the recipe was pretty simple and I had the ingredients already.
Hi Trish – No offense taken and I appreciate your tactful approach to sharing feedback with us! Everyone’s tastes are different and recipes are always a starting point – you should always feel free to adjust the seasonings to suit your tastes! (More Worcestershire sauce, salt & pepper, etc.) Some brands of sour cream can be more tart/pungent than others so perhaps yours had a stronger flavor than the one we used. Hopefully you can adjust the seasonings with any leftovers to suit your tastes.
Very good, my man loved it. Will definitely make it again.. thank you 😊
You’re welcome Cindy – so glad the recipe was a hit!
This looks delicious! Should the parmesan and cheddar be freshly grated or is packaged ok? Thanks!
Hi Adriana! Pre-shredded cheddar is ok to use. We tend to avoid the jarred Parmesan and prefer freshly grated. But if your packaged Parmesan is real Parmesan cheese, that will be fine to use. Hope you enjoy the recipe!
This is a very delicious meal. I made with smoked sausage on the side for my SO. However, there are some overlooks in the menu. There is no instruction for what to do with the cream cheese, nor does it ever instruct to add back in the mushrooms. Minor details, and most cooks can figure it out, but thought I’d mention it.
Thank you so much for pointing out the errors in our recipe – I am so sorry! I will get the recipe updated right away. Thank you for taking the time to email us.
I can’t wait to try this. It looks so good. What would you suggest if I wanted to add some meat to the recipe?
Hi Abby – I’ve seen some versions of this recipe online with cubes of cook steak added to the recipe…which I thought sounded delicious! Hope that helps!