Recipe by – Brandi Lynn
- 1/2 cup margarine
- 1 little onion, diced
- 1 (16 ounce) bundle egg noodles
- 1 (16 ounce) bundle curds
- 1/2 cup harsh cream
- 1/2 teaspoon ocean salt
- 1/4 teaspoon ground dark pepper
Soften margarine in a pot over medium warmth. Cook and mix onion in dissolved spread until relaxed, 7 to 10 minutes.
Heat an enormous pot of gently salted water to the point of boiling. Cook egg noodles in the bubbling water, mixing sometimes until cooked through yet firm to the nibble, around 5 minutes. Channel and get back to the pot.
Mix spread and onion blend, curds, acrid cream, ocean salt, and dark pepper into the noodles. Spot the pot over medium warmth; cook and mix until warmed through and warm, 5 to 8 minutes.