Ingredients
Equipment
Method
Instructions
- Start by bringing a large pot of liberally salted water to a boil. Add the egg noodles and cook according to the package directions until they are al dente. Just before you drain them, carefully ladle out and reserve about a cup of the hot pasta water. You only need 3/4 cup, but it's good to have a little extra. Drain the noodles well and set them aside.
- While the noodles are cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for about 5-7 minutes. You want them to be soft and a light golden brown, which brings out their natural sweetness. Stir in the salt, pepper, and garlic powder and cook for another minute until fragrant.
- Pour the 3/4 cup of reserved hot pasta water into the skillet with the onions. Sprinkle in the entire packet of Lipton Onion Soup Mix and stir everything together. Bring the mixture to a simmer and cook over medium-high heat for 4-5 minutes. This step is crucial for rehydrating the dried onions in the soup mix and allowing the flavors to meld into a rich, savory broth.
- Remove the skillet from the heat. This is important to prevent the sour cream from curdling. Add the cooked, drained noodles and the entire pint of sour cream to the skillet. Gently stir and fold everything together until the noodles are evenly coated in the creamy, onion-flecked sauce.
- Taste and adjust seasoning if necessary, though the soup mix usually provides plenty of salt. Serve immediately in warm bowls, garnished with a sprinkle of fresh chopped chives if you're using them. The fresh, mild onion flavor of the chives is the perfect finishing touch.
Notes
Don't rush sautéing the onions; cook them slowly over medium heat to release their natural sugars. Always reserve the starchy pasta water, as it helps to emulsify and thicken the sauce. To prevent the sour cream from curdling, it is crucial to remove the skillet from the heat before stirring in the sour cream.