1/2 lb (225 g) broad egg noodles

3/4 cup (180 ml) sour cream

1 tablespoon (15 ml) olive oil

Salt and pepper

In a large pot of salted boiling water, cook the noodles until tender. Drain. Return to the pot and add the sour cream and oil. Toss to coat with the sour cream. Adjust the seasoning.

Serve with of Beef Bourguignon Skewers.

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