Sour Cream Noodle Bake

Mike wanted to make more peach muffins, which require sour cream for some reason.  I told him that we didn't have any sour cream (we rarely have any since he hates it).  As it turns out, we already had a container.  Now I had to find a way to get rid of two containers of sour cream, by hiding them in dishes, since Mike won't even touch a dish if he thinks sour cream may have been near it in the refrigerator!

Since Isaac and Rebekka were packing for their move to Louisiana, I thought it would be nice to make them some food.  I found a recipe on the Pioneer Woman's website for Sour Cream Noodle Bake.

Unfortunately I informed Mike that I wanted to make this dish in order to get rid of the sour cream.  He thought I was trying to be be nice and help Isaac and Rebekka.

Even though the recipe said that it served 8, it looked a little small, so I ended up doubling the recipe, since we figured that we'd be feeding 8 people, including 2 teenage boys who would have been hungry from packing and moving furniture.  As it turns out we had just enough sour cream to make 2 batches of the peach muffins and double this recipe.

I didn't have any egg noodles, so I used small shells instead.  I would've used Farfelle, but I needed a pound of noodles, and Mike had used some for his pesto pasta the day before.

The dish itself was average.  The noodles came out a little soft after the pasta had been baked.  I tasted the meat sauce while it was cooking.  It was pretty tasty!