Quick Pierogi Noodles

• 1/2 cup unsalted butter

• 3/4 cup diced onion

• 12 ounces extra wide egg noodles

• 1/2 cup sour cream

• 16 ounces small curd 4% milk fat cottage cheese

• 1/2 teaspoon sea salt

• 1/8 teaspoon pepper or to taste

Cook egg noodles according to directions on bag.

While noodles are boiling, heat a large saucepan over medium heat, melt butter and sauté onion 7 minutes or until translucent.

In a small bowl stir together cottage cheese with four cream, salt and pepper.

When onions are done sauteeing, pour cottage cheese mixture into sauce pan, still over medium heat and whisk to combine.

Gently stir in drained and cooked noodles and toss to coat, continuing to cook until everything is equally warmed up - 3 minutes.