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Noodles Romanoff

Download the recipe PDF. (no video yet)

Serves 1 to 2; multiply as needed for more servings.
By Dennis W. Viau; an original recipe (sort of).

When I was a teenager in the late 60s and first learning to cook, convenience foods were popular. I didn’t bake TV dinners (although my mother sometimes did), but I often chose a dinner in a box. Noodles Romanoff was a favorite. That boxed mix disappeared from store shelves in the early 1990s and I miss it. So I came up with my own formula. It’s very close to the original, as best I can remember it.


3½ to 4 ounces flat dry noodles, such as fettuccine or egg noodles
2 to 4 tablespoons of butter
¼ cup milk
1 tablespoon sour cream powder*
½ tablespoon cheddar cheese powder*
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Salt to taste


Cook the noodles in salted boiling water according to package directions. Drain.

Add the remaining ingredients and blend until the sauce is smooth and creamy.

Enjoy as a main course or as a side dish.

*Available on Amazon.com. The original boxed mixes included a “flavor packet” of dry sauce mix to combine with butter and milk. To come as close as possible to the original flavor and texture, I chose to work with powdered ingredients. You can use fresh ingredients, of course, but the dinner won’t taste the same. I can’t remember which one of these boxed side dishes I liked better.

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