A stovetop dish where the sour cream becomes a silky sauce for egg noodles, while onions caramelize low and slow to add depth. This shelf is pure cream cultured into tang, which wants low heat and broad egg noodles to shine.

Serves 2. 35 minutes, 10 at the stove.

About 880 calories a serving, 26 g protein, 81 g carbohydrate, 51 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice two medium onions into thin rings. Heat 2 tablespoons of butter in a large skillet over medium heat and add the onions with a pinch of salt. Cook, stirring now and then, until they turn deep gold at the edges and smell sweet, about 25 minutes. While they cook, bring a pot of salted water to boil and cook 6 ounces of egg noodles until tender; drain, shaking off excess water.25 min
2. Mince two cloves of garlic and add them to the onions in the last minute of cooking. Pour in 1 cup of sour cream and 1 tablespoon of butter, then add the hot noodles and toss gently over low heat until the sauce coats everything, about 1 minute.1 min
3. Taste and season with salt and pepper. Divide between two bowls and top with fresh dill or chives.

Note Swap sour cream for crème fraîche or Greek yogurt thinned with a splash of water. Leftovers keep three days covered in the fridge; reheat gently with a splash of water stirred in. Serve with a sharp green salad and rye bread to soak the sauce.