Some recipes bring back a sense of home with just one bite. This dish, Polish Noodles with Sour Cream and Onions, is one of those timeless, soul-soothing meals that has fed generations. With humble ingredients like wide egg noodles, golden sautéed onions, and tangy sour cream, it’s a creamy, nostalgic bowl of comfort rooted in Eastern European tradition.
Inspired by Polish-American kitchens—where food is both simple and deeply satisfying—this dish is a cousin to Noodles Romanoff and pierogi-style pasta, making it perfect for busy weeknights, potlucks, or holiday sides.
Table of Contents
🛒 Ingredients (Serves 8–10)
- 1 (8 oz) bag wide egg noodles
- 2 tablespoons butter
- 1 large yellow onion, finely chopped
- 1 packet Lipton Onion Soup Mix (or similar dry onion soup mix)
- 1 pint (16 oz) sour cream
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Optional: chopped fresh parsley or chives for garnish
🕒 Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
👩🍳 Instructions
1. Cook the Noodles
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until tender. Drain and set aside.
2. Sauté the Onions
In a large skillet, melt butter over medium heat. Add chopped onion and cook for 8–10 minutes, stirring occasionally, until soft and golden brown.
3. Build the Creamy Base
Stir in the onion soup mix and garlic powder. Add the sour cream and heat gently, stirring until the sauce is well combined and warm (do not boil).
4. Combine
Add the drained noodles to the skillet and gently toss until all noodles are coated in the sour cream and onion mixture. Season with salt and pepper to taste.
5. Serve & Garnish
Transfer to a serving bowl and garnish with chopped parsley or chives if desired. Serve hot!
🥄 Why This Dish Works
- Budget-friendly
- Hearty & filling
- Nostalgic Polish-American flavor
- Quick & easy
🧬 Nutrition (Per Serving, ~1/8 of recipe)
- Calories: ~280
- Fat: 14g
- Carbohydrates: 30g
- Protein: 5g
- Sodium: ~400mg
🍽️ Serving Suggestions
- Serve alongside kielbasa or roast pork
- Pair with braised cabbage or sautéed mushrooms
- Add peas or spinach to the skillet for a pop of green
- Turn it into a main by adding browned ground beef or shredded chicken
🔄 Variations & Substitutions
- Lighter version: Use light sour cream or Greek yogurt
- No soup mix? Sauté extra onions and season with onion powder and Worcestershire
- Vegan: Use dairy-free sour cream and plant-based butter
- Add cheese: Stir in shredded cheddar or Parmesan
🌐 External Resources
- Traditional Polish Recipes – South Your Mouth
- How to Cook Egg Noodles – Allrecipes
- Lipton Onion Soup Mix Uses – Unilever
- The Al Dente Diva’s Polish Noodles Take
❓ FAQ – Polish Noodles with Sour Cream and Onions
Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt offers a tangier taste and is a great lower-fat alternative.
How can I make this dish more filling?
Add cooked ground beef, sausage, or shredded chicken for a protein boost.
What kind of noodles work best?
Wide egg noodles are traditional, but bow ties, fettuccine, or kluski noodles also work.
Can I make it ahead?
Yes! Store in an airtight container and reheat gently. Add a splash of milk or broth if it thickens too much.
Is this dish freezer-friendly?
It’s best served fresh, but you can freeze it in portions. Thaw and reheat slowly for best texture.
Ultimate Polish Noodles : Creamy & Comfort
- Total Time: 30
Description
Some recipes bring back a sense of home with just one bite. This dish, Polish Noodles with Sour Cream and Onions, is one of those timeless, soul-soothing meals that has fed generations.
Ingredients
- 1 (8 oz) bag wide egg noodles
- 2 tablespoons butter
- 1 large yellow onion, finely chopped
- 1 packet Lipton Onion Soup Mix (or similar dry onion soup mix)
- 1 pint (16 oz) sour cream
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Optional: chopped fresh parsley or chives for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until tender. Drain and set aside.
In a large skillet, melt butter over medium heat. Add chopped onion and cook for 8–10 minutes, stirring occasionally, until soft and golden brown.
Stir in the onion soup mix and garlic powder. Add the sour cream and heat gently, stirring until the sauce is well combined and warm (do not boil).
Add the drained noodles to the skillet and gently toss until all noodles are coated in the sour cream and onion mixture. Season with salt and pepper to taste.
Transfer to a serving bowl and garnish with chopped parsley or chives if desired. Serve hot!
Notes
- Serve alongside kielbasa or roast pork
- Pair with braised cabbage or sautéed mushrooms
- Add peas or spinach to the skillet for a pop of green
- Turn it into a main by adding browned ground beef or shredded chicken
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Cuisine: Polish-American
Nutrition
- Serving Size: 8–10 servings
- Calories: 280
- Fat: 14g
- Carbohydrates: 30g
- Protein: 5g
Keywords: Polish Noodles with Sour Cream & Onions
