Ingredients

The following ingredients have 4 Servings
  • 8 ounces broad egg noodles
  • 3 tablespoons butter
  • 1-1/2 tablespoons flour
  • 1/3 cup milk
  • 1 cup low-sodium chicken broth
  • 1 tablespoon apple cider vinegar
  • Pinch of sugar
  • 2 tablespoons sour cream
  • 2 tablespoons fresh dill (finely chopped)
  • Salt and freshly ground black pepper

Instruction

  • Cook and drain the egg noodles according to package directions and set aside.
  • Place the butter in a small saucepan and heat over medium heat until it begins to foam. Whisk in the flour and cook until the mixture develops a pale golden color, about 3 minutes.
  • Slowly add the milk, then the chicken broth, whisking continually until the sauce is smooth and thickened, 2 to 3 minutes longer.
  • Whisk in the vinegar, a pinch of sugar and the sour cream until smooth, then stir in the dill, reserving a little for garnish.
  • Cook the sauce for another 2 minutes, stirring continually, and season to taste with salt and pepper.
  • Combine with the noodles and transfer to a serving dish. Garnish with the reserved dill.