Ingredient Amount
Egg noodles, cooked and drained 16 oz
Cream of mushroom soup 1 (10.5 oz) can
Chicken broth ½ cup
Poppy seeds 2 ½ tablespoons
Worcestershire sauce 2 tablespoons
Onion powder 1 ½ teaspoons
Garlic powder 1 teaspoon
Paprika ½ teaspoon
Hot sauce 1-3 teaspoons (to taste)
Cottage cheese 1 (8 oz) tub
Sour cream 1 ½ cups
Parmesan cheese, shredded ½ cup
Additional poppy seeds for topping As desired
Instructions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook the egg noodles according to the package instructions, then drain and set aside.
In a large bowl, whisk together the cream of mushroom soup, chicken broth, poppy seeds, Worcestershire sauce, garlic powder, onion powder, paprika, and hot sauce until smooth.
Stir in the cottage cheese, sour cream, and cooked noodles, mixing until fully combined.
Transfer the mixture to the prepared baking dish and sprinkle the shredded parmesan and extra poppy seeds over the top.
Cover with foil and bake for 40-50 minutes. For a crispier top, remove the foil for the last few minutes of baking.
Serve warm and enjoy every creamy, comforting bite!
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