Type what you have

Ingredients

• ✓ egg noodle
• butter
• cottage cheese
• cream cheese
• sour cream
• vanilla extract
• sugar
• egg
• graham cracker crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook noodles until al dente, 8 to 10 minutes; drain. Transfer to a large bowl. Mix in 1/2 cup butter. Set aside.
3. 3 Mix cottage cheese and cream cheese together in another large bowl until smooth. Stir in sour cream, vanilla extract, 1 cup sugar, and eggs. Combine cheese mixture and noodles. Transfer to the prepared casserole dish.
4. 4 Mix graham cracker crumbs, remaining 1/2 cup butter, and remaining 1/2 cup sugar together in a medium bowl until large crumbs form. Sprinkle evenly over noodle mixture.
5. 5 Bake in the preheated oven, 15 minutes. Lower oven to 325 degrees F (165 degrees C); continue to bake until golden brown, about 45 minutes more. Cool before cutting; serve warm.

By AGK1

Ingredients

• ✓ egg noodle
• cottage cheese
• sour cream
• white sugar
• raisin
• egg
• salt
• cinnamon
• nutmeg

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
3. 3 Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
4. 4 Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.

By amyh

Ingredients

• ✓ egg noodle
• butter
• white sugar
• milk
• heavy cream
• anise extract
• vanilla extract
• egg
• ricotta cheese

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In large mixing bowl, combine noodles, butter, sugar, milk, cream, anise, vanilla, eggs and ricotta. Spoon into 9x13 inch baking dish and bake for 1 1/4 hours, until golden and knife inserted in center comes out clean. Cool and serve.

By Connie Malagrino

Ingredients

• ✓ egg noodle
• sour cream
• cream cheese
• egg
• salt
• vanilla extract
• apricot preserves
• cinnamon
• cinnamon bite-sized cereal
• butter
• cranberry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
2. 2 Fill a large pot with generously salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Drain egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
4. 4 Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
5. 5 Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
6. 6 Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
7. 7 Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
8. 8 Remove from the oven and let it sit for 15 minutes before serving.

By Whitney Gail Aronson

Ingredients

• ✓ egg noodle
• bacon
• sour cream
• cottage cheese
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water until al dente, 8 to 10 minutes. Drain well and set aside.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.
4. 4 Place drained noodles in a large baking dish. Stir in sour cream until well combined. Spoon cottage cheese evenly over the top of noodle mixture. Sprinkle with crumbled bacon; season with salt.
5. 5 Bake in the preheated oven until cottage cheese softens, 3 to 5 minutes.

By Charlee

Ingredients

• ✓ egg noodle
• butter
• green cabbage
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until the pasta is tender yet firm to the bite, about 5 minutes; drain.
2. 2 Meanwhile, melt butter in a large skillet over low heat. Add cabbage and season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Add cooked noodles; cook and stir until the noodles begin to brown, about 5 minutes.

By judi

Ingredients

• ✓ egg noodle
• butter
• bacon
• onion
• cabbage
• garlic salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
2. 2 Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
3. 3 Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

By Kathryn Weidenheimer

Ingredients

• ✓ egg noodle
• butter
• onion
• cabbage
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
2. 2 Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
3. 3 Mix noodles and cabbage together in a serving bowl; season with salt and pepper.

By LilBunny

Ingredients

• ✓ egg noodle
• butter
• onion
• cabbage
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil.
3. 3 Cook noodles uncovered, stirring occasionally, until tender but slightly firm, about 5 minutes. Drain well and set aside.
4. 4 Melt 1/2 cup butter in a large skillet over medium-low heat. Add onions; cook and stir until translucent, 5 to 10 minutes.
5. 5 Add cabbage and remaining 1/2 cup butter to onions; cook and stir until cabbage is softened but not browned, 5 to 8 minutes. Season with salt and black pepper.
6. 6 Place cooked noodles and cabbage mixture in a large roasting pan; stir gently to combine. Sprinkle with more salt and black pepper, if desired.
7. 7 Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

By PAgirlgoneSouth

Ingredients

• ✓ egg noodle
• butter
• onion
• cabbage
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
2. 2 Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes.
3. 3 Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes.
4. 4 Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.

By rlecook

Ingredients

• ✓ egg noodle
• sour cream
• egg
• butter
• onion soup mix
• black pepper
• spinach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Stir in egg noodles and return to a boil. Cook noodles until tender yet firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. 3 Combine sour cream, beaten eggs, melted butter, soup mix, and pepper in a large bowl. Stir in cooked noodles and drained spinach until well combined. Spoon into the prepared baking dish.
4. 4 Bake in the preheated oven until hot and golden brown, about 1 hour. Cover the dish with aluminum foil if kugel begins to brown too quickly.

By BAKERJOY

Ingredients

• ✓ egg noodle
• ground beef
• cream cheese
• mushroom
• brown gravy mix
• cream of mushroom soup
• sour cream
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
3. 3 Meanwhile, cook ground beef in a large skillet over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir in cream cheese, mushrooms with liquid, and gravy mix; cook and stir over medium heat until cream cheese melts, 2 to 3 minutes. Add condensed soup, sour cream, and milk; cook, stirring occasionally, until smooth and creamy, 3 to 5 minutes.
5. 5 Drain egg noodles; stir into the beef mixture. Cook until heated through, 2 to 3 minutes.
6. 6 Serve hot and enjoy!

By Jessica

Ingredients

• ✓ egg noodle
• bacon
• onion
• cabbage
• salt
• black pepper

Instructions

1. 1 Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
3. 3 Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.

By Laura Burger Pozdol

Ingredients

• ✓ egg noodle
• cooking spray
• beef flank steak
• green bell pepper
• beef consomme
• condensed french onion soup
• sour cream

Instructions

1. 1 Spray a large skillet with cooking spray, and cook the flank steak and green peppers over medium heat until the steak pieces have begun to brown, about 10 minutes. Transfer steak and peppers into a large saucepan, and stir in the beef consomme and French onion soup. Bring to a boil, reduce heat to a simmer, and cover pan. Simmer until the beef is tender, about 1 hour and 20 minutes. Turn off heat.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. 3 Stir the sour cream into the meat mixture until thoroughly combined, and serve over the cooked noodles.

By CyndeG

Ingredients

• ✓ egg noodle
• cream cheese
• brown sugar
• cottage cheese
• egg
• egg white
• vanilla extract
• cinnamon
• nutmeg
• firm apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
3. 3 Beat cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan.
4. 4 Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.

By northern exposure

Ingredients

• ✓ egg noodle
• pork chop
• oil
• egg
• bread crumb
• mushroom gravy mix
• mushroom

Instructions

1. 1 Pound out cubed pork, and cut in half.
2. 2 Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
3. 3 Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
5. 5 Serve pork over noodles and smother with gravy.

By Helene Rose-Carson

Ingredients

• ✓ egg noodle
• butter
• onion
• cottage cheese
• sour cream
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook, stirring occasionally, until partially cooked, about 5 minutes. Drain and return to the pot.
3. 3 Pour onion mixture over noodles, then stir in cottage cheese, sour cream, salt, and pepper. Cook over medium heat, stirring occasionally, until sauce is heated through and noodles are tender, yet firm to the bite, 5 to 8 minutes.

By Brandi Rose

Ingredients

• ✓ egg noodle
• butter
• cabbage
• carrot
• apple
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat; Cook and stir cabbage, carrot, and apple until cabbage is tender, 10 to 12 minutes.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
3. 3 Gently stir noodles into cabbage mixture; season to taste with salt and black pepper.

By madninnie

Ingredients

• ✓ egg noodle
• butter
• onion
• ground beef
• flour
• mushroom
• garlic salt
• cream of mushroom soup
• cream of chicken soup
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
3. 3 Meanwhile, melt butter in a large skillet over medium-high heat. Sauté onion in hot butter until tender and translucent, about 5 minutes. Add ground beef in small chunks; cook and stir beef until browned and crumbly, 5 to 7 minutes.
4. 4 Sprinkle flour over beef mixture; cook and stir for 1 minute. Stir in mushrooms and garlic salt.
5. 5 Pour in mushroom soup and chicken soup; cook and stir until heated through, about 5 minutes.
6. 6 Stir in sour cream until smooth and heated through, 2 to 3 minutes more. Serve beef mixture over cooked egg noodles.

By Denny

Ingredients

• ✓ egg noodle
• onion
• butter
• cabbage
• kielbasa sausage
• chicken broth
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add onion and butter; cook and stir until lightly browned, 1 to 2 minutes. Add cabbage and kielbasa; cook and stir until cabbage wilted down, about 10 minutes. Stir in chicken broth and egg noodles to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and black pepper. Serve immediately.

By RainbowJewels

Ingredients

• ✓ egg noodle
• beef stew meat
• onion
• beef broth
• red wine vinegar
• bay leaf
• gingersnap cookie
• brown sugar
• parsley

Instructions

1. 1 Combine beef, onion, beef broth, vinegar, and bay leaves in a slow cooker.
2. 2 Cook on Low for 7 to 9 hours.
3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
4. 4 Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

By Jamie_LBGC

Ingredients

• ✓ egg noodle
• butter
• cabbage
• onion
• kosher salt
• black pepper
• all-purpose flour
• chicken broth
• heavy cream

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish with 1 tablespoon butter.
2. 2 Melt 2 tablespoons butter in a large sauté pan over medium-high heat . Add cabbage and onions; season with salt and black pepper. Stir, cover, and cook until cabbage and onions are soft, about 10 minutes.
3. 3 Stir in flour; cook 2 minutes more. Slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes.
4. 4 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 5 minutes, or according to package directions. Drain.
5. 5 Add noodles to cabbage mixture; stir to combine. Transfer to the prepared casserole dish; dot with remaining 2 tablespoons butter. Cover the casserole dish with aluminum foil.
6. 6 Bake in the preheated oven until mixture is hot and bubbly, about 30 minutes.

By Diamond Crystal Salt

Ingredients

• ✓ egg noodle
• pork chop
• garlic powder
• salt
• pepper
• onion
• water
• cabbage
• butter

Instructions

1. 1 Sprinkle pork chops with garlic powder, salt, and pepper. Grease a large saucepan or deep skillet and place over medium-high heat. Cook pork chops and onion in the hot saucepan until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. Remove pork chops to a plate and set aside.
2. 2 Add 1/4 cup water to the saucepan while scraping the browned bits of food off the bottom with a wooden spoon. Place cabbage into the saucepan and allow to cook down completely, stirring occasionally.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and mix butter into cooked noodles.
4. 4 Chop pork chops into bite-sized pieces. When cabbage has cooked down, add pork and noodles; mix until well combined.

By Kris

Ingredients

• ✓ egg noodle
• cream of mushroom soup
• milk
• onion
• mustard
• sauerkraut
• kielbasa sausage
• swiss cheese
• whole wheat bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
3. 3 Spread sauerkraut into the bottom of a lightly greased 9x13 inch baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles. Cover all with sausage and top with cheese. Lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.
4. 4 Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.

By HOUSEWIFEEXTRAORDINAIR

Ingredients

• ✓ egg noodle
• butter
• pineapple
• sour cream
• egg
• heavy cream
• sugar
• salt
• yam
• sweet potato
• syrup
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Grease a 13x10-inch (4-quart) baking dish with butter. Set aside.
3. 3 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes, or according to package directions. Drain; return noodles to the pot. Stir in 3 tablespoons butter until noodles coated.
4. 4 Combine pineapple, sour cream, eggs, cream, sugar, and salt in a bowl. Cut sweet potatoes into small chunks; add to pineapple mixture.
5. 5 Stir sweet potato mixture into noodle mixture until well combined. Transfer to the prepared baking dish; sprinkle with pumpkin pie spice.
6. 6 Bake in the preheated oven until top is golden brown and pudding is set, 40 to 45 minutes.
7. 7 Cool pudding at least 40 minutes before cutting into squares. Serve warm or at room temperature.

By Bruce's Yams

Ingredients

• ✓ egg noodle
• chicken bouillon
• water
• cream of mushroom soup
• onion
• worcestershire sauce
• poppy seed
• garlic powder
• hot pepper sauce
• cottage cheese
• sour cream
• parmesan cheese
• paprika

Instructions

1. 1 Cook egg noodles in a large pot with boiling salted water. Drain well.
2. 2 In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
3. 3 Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
4. 4 Cover and cook on high for 3 to 4 hours. Serve immediately.

By CORWYNN DARKHOLME

Ingredients

• ✓ egg noodle
• butter
• beef stew meat
• caraway seed
• onion
• paprika
• garlic
• lemon zest
• tomato paste
• beef consomme

Instructions

1. 1 Melt butter in a large pot over medium heat. Add the stew meat, caraway seeds, onion and paprika. Cook and stir until the meat is browned, and the onions are translucent. Add the garlic and lemon zest, and cook for about a minute, then stir in the tomato paste and beef consomme, adding water if necessary to cover the meat. Cover, and simmer over medium-low heat for 1 1/2 hours.
2. 2 Just before the meat is done cooking, bring a large pot of salted water to a boil. Add egg noodles, and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles.

By GabbyB

Ingredients

• ✓ egg noodle
• vegetable oil
• cube steak
• all-purpose flour
• tomato
• mushroom
• onion
• brown gravy mix
• salt
• pepper

Instructions

1. 1 Heat oil in a Dutch oven over medium heat.
2. 2 Dredge steak strips in flour; shake off excess.
3. 3 Working in batches, fry steak in hot oil until browned. Remove to a warm platter.
4. 4 Return browned steak to the Dutch oven. Stir in stewed tomatoes, mushrooms, onion, gravy mix, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 to 45 minutes.
5. 5 About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add egg noodles to boiling water and cook until al dente, about 8 to 10 minutes; drain.
6. 6 Serve Swiss steak over noodles.

By Helene Rose-Carson

Ingredients

• ✓ egg noodle
• cream of chicken soup
• dry white wine
• kalamata olive
• oil-cured olive
• caper
• garlic
• artichoke heart
• sun-dried tomato
• chicken breast
• basil
• rice
• mashed potato

Instructions

1. 1 Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
2. 2 Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

By Campbell's Kitchen

Ingredients

• ✓ egg noodle
• bacon
• onion
• paprika
• garlic powder
• black pepper
• pork chop
• yellow bell pepper
• tomato
• beef broth
• sour cream

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
2. 2 Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
3. 3 Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
4. 4 Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
5. 5 Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

By Fishwrap