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Egg Noodles with Creamy Mustard-Tarragon Sauce

Scott Phillips

Servings: 4

This simple alternative to plain buttered noodles brings so much more flavor. Serve with roast chicken or seared salmon.


  • 8 oz. egg noodles
  • 4 oz. crème fraîche
  • 3 oz. St. Andre or Brie, rind removed
  • 1 Tbs. whole-grain Dijon mustard
  • Freshly ground black pepper
  • 2-1/2 tsp. finely chopped fresh tarragon
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 75
  • Sodium (mg): 520
  • Carbohydrates (g): 41
  • Fiber (g): 0
  • Sugar (g): 1
  • Protein (g): 13


  • Cook the egg noodles according to package directions.
  • Meanwhile, in a small saucepan over medium-low heat, combine the crème fraîche, cheese, mustard, and 1/4 tsp. pepper, stirring until the cheese melts. Add the tarragon, season to taste with salt, and serve.


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