Photo: Iain Bagwell; Styling: Buffy Hargett
Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Makes 6 to 8 servings

Don't skimp on the quality of the blue cheese in this recipe.

How to Make It

Step 1

Prepare noodles according to package directions, adding chicken soup base and oil to water.

Step 2

Meanwhile, melt butter in a large heavy skillet over medium heat. Add onions, and sauté 5 to 7 minutes or until tender. Reduce heat to medium-low, and stir in Roquefort cheese, stirring constantly until cheese is melted. Remove from heat, and stir in sour cream until blended and smooth.

Step 3

Toss together Roquefort cheese sauce and hot cooked egg noodles. Add seasoned pepper to taste.

Chef's Notes

We tested with Superior Touch Better Than Bouillon Chicken Base.

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