Remember when I said it’s good to have a mild side dish when you have a strongly flavored entrée? Well, it’s just as good to have a stronger side dish when you are doing something more on the boring side… like baked chicken breasts because you just aren’t feeling creative but still want flavor.
Between the horseradish and dill, this is definitely not a mild side dish that sits on the side of your plate, waiting for your attention. It’s a strong side dish that will compete with a lot of other flavors so you’ll want to serve with something neutral, like simply seasoned chicken or perhaps as a base for a beef stew or a creamy chicken soup.
I found this recipe in another cookbook, called “Cuisine Tonight: Quick and Easy Menus“. I tried to find the original online but could only find where other people have made it. I changed mine up, of course. One thing I did not like about the original was the way it added cold ingredients to hot pasta.
If you want to see a copy of the original recipe to compare to mine, you can click here. This is a word-for-word version of the recipe I adjusted even though they did not give credit to the book it came from. That’s kind of a pet peeve of mine: not giving credit where credit is due. That’s why I always list where I saw something, even after I adjusted and changed it. Recipes themselves are not protected by copyright laws, but I think it’s just a nice thing to let people know you got the recipe from somewhere else instead of making it seem like it’s your own.
Of course, I have an art background so maybe I’m just a little more sensitive to that subject. 🙂 Anyway, off my soapbox and on to the recipe!
- ¾ c sour cream
- 2 Tbsp milk
- 2 Tbsp chopped fresh dill
- 1 Tbsp prepared horseradish sauce
- 1 Tbsp lemon juice
- 1 tsp kosher salt
- ½ tsp black pepper
- 12 oz dried wheat egg noodles
- Set your pot of water for the noodles on the stove and turn to high.
- While the water is heating, in a large bowl, whisk together the sour cream, milk, dill, horseradish, lemon juice, salt and pepper. Set aside on the counter.
- Once the water starts boiling, add your noodles and cook according to the package directions.
- Drain the pasta and gently stir it into the sour cream mixture.
- Serve warm