Sour Cream Poppy Seed Noodles

I have another amazing side dish recipe to share today for Sour Cream Poppy Seed Noodles inspired by my Grandma as remembered by my Mom. I love it when she pulls food memories out from the deep recesses of her mind. She can remember everything she ate on a trip to France seven years ago; and what everyone she was traveling with ate. She was born with a penchant for telling stories and remembering details. She was reminiscing about craving these noodles that my Dad's Mom used to make: 40 years ago. Don'tcha love it? And people wonder where my obsession with food comes from. I made up the recipe from what she could remember; egg noodles tossed with sour cream, poppy seeds, and thinly sliced onion. My own twist was to add sweet peas and Parmesan. I must say they are one of the tastiest things I've eaten in the past few weeks. I want to eat them everyday. Yes, their that good. Unforgettable is right. I'm plotting when I can make them next: I hid the rest of the egg noodles and I'm hoarding sour cream. They've made a monster out of me.

This is my second dish for the Side Dish Showdown. I made them to go with meatloaf and they were an excellent match. A comfort meal to rival the best of them.

Sour Cream Poppy Seed Noodles

(by Reeni)

8 ounces Egg Noodles

3/4 cup Sweet Peas, frozen

1 tablespoon Butter

1 + 2/3 cup Sour Cream

1/2 cup Yellow Onion, thinly sliced in half moons, or 1/3 cup Green Onion, diced

1/2 cup Parmesan Cheese, shredded

2 tablespoons Poppy Seeds

Sea or Kosher Salt and fresh Black Pepper

1. Cook noodles according to package directions adding the peas right in to cook with them.

2. While the noodles cook add the sour cream, yellow onion, Parmesan and poppy seeds to a large mixing bowl.

3. Drain noodles and peas, add to bowl along with a tablespoon of butter.

4. Toss well until all the noodles are coated with sour cream. Taste and season with salt and pepper.

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Sour Cream Poppy Seed Noodles