Noodles Romanoff is a rich, creamy pasta dish with roots in classic mid-20th-century American steakhouses. Though it borrows its name from Russian nobility, the recipe itself was created in the United States — most famously served at the original Romanoff’s Restaurant in Beverly Hills, a Hollywood hotspot in the 1940s and 1950s.

Noodles Romanoff is a creamy, elegant pasta dish that blends tangy sour cream, rich Parmesan, and a hint of onion and garlic — a classic from mid-century steakhouses. It’s simple comfort food with just enough sophistication to feel special. Serve it as a side with steak or roast beef, or enjoy it on its own as a rich, satisfying main dish.

Ingredients

• 8 ounces wide egg noodles
• 2 Tablespoons butter
• 1 Tablespoon minced onion
• 1 clove garlic, minced
• 1 cup sour cream
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 Tablespoons chopped fresh parsley (optional, for garnish)

Preparation

1. Cook the egg noodles in salted water until just tender. Drain well and set aside.
2. In a large skillet, melt the butter over medium heat. Add onion and garlic; sauté until soft and fragrant, about 2–3 minutes.
3. Reduce heat to low. Stir in sour cream, heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Warm gently — do not boil.
4. Add the cooked noodles and toss to coat evenly.
5. Stir in Parmesan cheese and continue stirring until the sauce thickens slightly and clings to the noodles.
6. Taste and adjust seasoning as needed.
7. Transfer to a serving dish and sprinkle with parsley before serving.