Greek & Leek Noodles

I'm having trouble coming up with a fun and creative name for my yummy dinner that I made.  I was excited because I finally had eggs and I also had some egg noodles that I wanted to use up . . . and I got a leek at the market . . . et voila!  I'm not really sure why I decided to bake it.  Possibly because when I was looking up recipes for egg noodles kugels kept coming up.  This isn't kugel but you might say that's what inspired me.  

1/2 lb egg noodles

1 leek, cleaned and sliced

1 yellow bellpepper, diced

salt & pepper to taste (very important!)

1/3 c Greek yogurt

1/4 c sour cream

2 eggs, lightly beaten

goat cheese (or cheese of your preference)

optional:  fresh, chopped parsley, fresh chives

Preheat oven to 375 degrees and grease an 8x8" baking dish.  Boil the noodles according to the directions on the package.  Drain, rinse, and set aside.  Cook leek &  bellpepper together with a little bit of olive oil or butter until the veggies are wilted.  Season with salt and pepper!  In a large bowl, combine noodles, veggies, yogurt, sour cream, eggs, and parsley.  Place noodle mixture in prepared baking dish.  Top with chives and cheese.  Bake for 30 minutes.

I really liked this.   I don't think it's anything extraordinary but I love leeks and I loved their flavor in the noodles.  I actually think that it would be just as good to omit the eggs and stir the rest of the ingredients into the hot pasta.  The nice thing about baking it was that the noodles on top get a nice crust to them and the eggs make it sort of like a custard.  I'm also a fan of any dish that can be changed at will to suit the ingredients at hand and this definitely fits that bill.

Noodles ready to go into the oven.

Dinner.