A sour cream sauce builds in minutes on egg noodles for a supper that tastes richer than its means suggest. Light sour cream keeps the dish from becoming heavy, and caramelized onion adds depth when you have none on hand but time enough to let it brown.

Serves 2. 35 minutes, 15 at the stove.

About 380 calories a serving, 10 g protein, 10 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 4 ounces of egg noodles. While the water heats, slice 1 medium onion into thin half-moons and mince 1 clove of garlic.
2. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the onion with a pinch of salt and cook, stirring once every 2 minutes, until the onion caramelizes and turns deep golden brown, about 15 to 20 minutes; adjust heat if it colors too fast.
3. When the noodles are tender, drain them, reserving 1/4 cup of the cooking water. Stir the garlic into the onion and cook for 1 minute until fragrant.
4. Remove the skillet from heat and stir in 3/4 cup of light sour cream and the drained noodles, tossing gently to coat. Add salt and pepper to taste, and if the noodles seem dry, add a splash of the reserved cooking water until the sauce clings.2 min

Note Swap the light sour cream for full-fat sour cream if you prefer a richer sauce. Leftovers keep three days covered in the refrigerator; rewarm gently on the stovetop with a splash of water. Serve alongside a simple green salad or steamed broccoli to balance the richness.