 | | Directions |
- In a medium bowl, combine sour cream, melted butter, cream cheese, eggs, sugar and lemon juice.
- Whisk lightly with a whisk or fork.
- Cover and refrigerate overnight if possible or at least 2 hours.
- Add 1 teaspoon of oil to a large pot of boiling, salted water. Add noodles and cook until al denté.
- Drain and toss with the 1 tablespoon of butter.
- Cover and refrigerate overnight if desired.
- Preheat oven to 350°.
- Generously grease or butter the cups of a 12 cup popover pan or muffin tin. Set aside.
- After refrigeration, fold the egg noodles into the cold egg mixture and combine well.
- Add cheese and mix to combine.
- Fill cups with noodle mixture.
- Bake until golden brown (40-45 minutes).
- Sprinkle with grated parmesan cheese and serve.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Container: medium bowl, large bowl, popover pan or muffin tin
Servings: 15
|  | | Ingredients | | - | | 8 ounces sour cream |
| - | | 1/4 cup butter - melted plus 1 tablespoon for noodles |
| - | | 1 1/2 ounces cream cheese - softened |
| - | | 2 large eggs |
| - | | 1 teaspoon sugar |
| - | | 1/2 teaspoon lemon juice |
| - | | 8 ounces wide egg noodles |
| - | | 1/2 cup guyere or swiss cheese - shredded |
| - | | parmesan cheese to garnish |
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