The Step-by-Step Method
This recipe can be served straight out of the pot as a quick stovetop side dish, but baking it in the oven creates an incredible casserole texture where the edges get beautifully golden and crisp.
Bring a large pot of salted water to a rolling boil. Cook 12 ounces of wide egg noodles until they are just al dente (they should still have a slight bite, as they will cook further in the oven). Drain thoroughly.
While the noodles drain, mix 1 cup of full-fat sour cream, 1 cup of small-curd cottage cheese, 1/2 teaspoon of garlic powder, and a generous pinch of salt and black pepper together in a small bowl until completely smooth.
Return the hot, drained noodles to the warm pot. Immediately toss them with 4 tablespoons of melted butter until glistening. Pour the sour cream mixture directly over the noodles and stir gently until every ribbon is completely coated.
Transfer the creamy noodles into a greased 9×13-inch baking dish. If desired, top with a handful of crushed buttery crackers (like Ritz) or breadcrumbs. Bake for 20 minutes until the edges are bubbling and the topping is golden brown. Garnished with fresh chopped chives.
The Secret to Keeping it Creamy: When baking dairy-heavy dishes like this one, avoid using low-fat or fat-free sour cream and cottage cheese. Lower-fat dairy contains a higher water content and less stabilizing fat, which causes the sauce to separate and turn watery or grainy under the oven’s heat. Full-fat is paramount here.