Begin by boiling a large pot of salted water. Cook the thick egg noodles according to the package instructions until al dente. Drain and set aside.

In a large skillet, melt the unsalted butter over medium heat. Add the finely diced onion or shallot and sauté until translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Reduce heat to low, then pour in the heavy cream and mix well. If using half-and-half, stir gently to combine.

Slowly stir in the sour cream or cream cheese until the mixture is smooth. This step is important—add it off-heat to prevent curdling.

Gradually add in the grated cheese, stirring until it melts and creates a glossy sauce.

Season with salt, black pepper, and lemon juice or white wine vinegar. Taste and adjust the seasoning as needed.

Finally, fold in the cooked noodles until they are well-coated with the creamy sauce.

Serve immediately, garnished with freshly chopped parsley or chives.