These noodles are divided just before serving: two servings are left plain for picky palates, while the others are daringly dressed with shiitake mushrooms and Asiago cheese.

Recipe by Oxmoor House October 2016


Recipe Summary

15 mins
23 mins
8 mins
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • Combine water and chicken bouillon granules in a Dutch oven; bring to a boil. Add noodles, and cook according to package directions. Drain and return to Dutch oven.

  • Meanwhile, combine whipping cream, wine, and salt in a large saucepan; cook over medium-high heat 5 minutes or until reduced to 2 cups.

  • Sauté mushrooms and peas in hot olive oil in a large skillet over medium-high heat 5 minutes or until mushrooms are tender.

  • Pour cream mixture over noodles; toss to coat. To serve, divide noodle mixture evenly among 4 serving plates. For plain servings, top 2 portions with Parmesan cheese. For grown-up servings, top remaining 2 portions with mushroom mixture, Asiago cheese, and white pepper. Stir gently to blend.

  • MENU IDEA FOR 4 * Egg Noodles in Cream Sauce with Asiago * Spinach salad

  • GROCERIES NEEDED Check staples: chicken bouillon granules, salt, olive oil, grated Parmesan cheese, white pepper, salad dressing * 1 (8-oz.) package wide egg noodles * 1 qt. whipping cream * 1 bottle dry white wine or 1 (14-oz.) can chicken broth * 4 oz. shiitake mushrooms * 1 package frozen sweet peas * 1/2 cup grated Asiago cheese * 1 (12-oz.) package fresh spinach

  • NOTE: Nutritional analysis is for grown-up entrée servings. For plain servings, nutritional analysis is as follows: CALORIES 703 (69% from fat); FAT 6g (sat 31g, mono 16g, poly 8g); PROTEIN 3g; CARB 3g; FIBER 7g; CHOL 242mg; IRON 1mg; SODIUM 794mg; CALC 146mg


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Nutrition Facts

976 calories; calories from fat 68%; fat 73.8g; saturated fat 37.3g; mono fat 27.6g; poly fat 2.5g; protein 17.6g; carbohydrates 56.8g; fiber 4.6g; cholesterol 265mg; iron 3.8mg; sodium 915mg; calcium 390mg.