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wide egg noodles
1 package (12 ounces)
unsalted butter
1 tablespoon
sour cream
¾ cup
1 tablespoon
diced ham
¾ cup
frozen peas, thawed
1 cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Bring a large pot of well salted water to a boil. Cook the noodles according to the package directions, then drain, reserving about ½ cup of the pasta water.
Add the butter, sour cream and seasoning mix to the pot you just cooked the pasta in. Add the pasta and toss until evenly coated. Thin with a little bit of the pasta water, if necessary.
Add the ham and peas, and cook over low heat, stirring until heated through. Serve immediately.
