Noodles Romanoff

Instructions

1. 1
   Bring a large pot of salted water to a boil. Cook egg noodles until al dente, about 7–8 minutes. Drain and set aside, reserving 1/4 cup pasta water.
2. 2
   In a large skillet, melt butter over medium heat. Add minced garlic; cook, stirring, for about 1 minute until fragrant but not browned.
3. 3
   Reduce heat to medium-low. Add sour cream, milk, salt, pepper, and nutmeg. Whisk until smooth and just warmed (do not boil).
4. 4
   Stir in Parmesan cheese until melted and sauce is creamy.
5. 5
   Add cooked noodles to the sauce. Toss well to coat, adding reserved pasta water if needed to loosen the sauce.
6. 6
   Taste and adjust seasoning. Serve hot, garnished with extra Parmesan and chopped parsley.