Step-by-Step Instructions
1. Prep the Oven and Dish
Preheat your oven to 350°F (175°C). Lightly grease a -inch baking dish or 3-quart casserole dish with butter or non-stick cooking spray.
2. Boil the Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook for 5 to 6 minutes—just until slightly undercooked (al dente). They will finish softening as they absorb the creamy sauce in the oven. Reserve ½ cup of the hot pasta cooking water, then drain the noodles well.
3. Whisk the 3-Ingredient Sauce
In a large mixing bowl, combine the melted butter, sour cream, and the packet of dry onion soup mix. Whisk until completely smooth and blended. Stir in 2 to 3 tablespoons of the reserved hot pasta water to loosen the sauce slightly so it coats the noodles evenly.
4. Combine and Transfer
Add the drained egg noodles into the bowl with the sour cream and onion mixture. Gently toss with a spatula until every noodle is generously coated in the savory sauce. Pour the mixture into your prepared baking dish and smooth the top into an even layer.
5. Bake Until Bubbly
Cover the baking dish tightly with aluminum foil and bake at 350°F for 15 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the edges are hot and bubbly and the top noodles develop a lightly toasted, golden edge.
6. Serve Warm
Remove from the oven and let sit for 3 to 5 minutes so the sauce sets slightly. Serve hot alongside roasted chicken, pork chops, or enjoy it on its own as a cozy bowl of comfort!
Chef’s Tips for Success
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Don’t Overcook the Pasta: Because the noodles bake in the sauce, cooking them just past firm during the initial boil prevents them from becoming mushy in the casserole.
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Protein Variations: To turn this easy side dish into a complete one-dish dinner, fold in 2 cups of shredded cooked chicken, ground beef, or diced ham before baking
