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.

Ratings & Reviews

MCGoldstein's Review

shoppergirl
November 15, 2013
This looks perfect for Thanksgiving. Will it work if I substitute Greek yogurt for the sour cream?

shoppergirl's Review

CourtneyAnne
January 10, 2012
I made this and my family enjoyed it very much. It is not a "diet friendly" dish- but once every few months might be reasonable. My only adjustment to the recipe was to add more salt.

CourtneyAnne's Review

MCGoldstein
January 10, 2012
This is very simple to make. It is very rich so it may be suited as side to roasted chicken or beef. I made no adjustments and it came out perfectly. I will definitely make it again.