Step 1

Cook the egg noodles in salted, boiling water according to the package directions. Drain and set aside.

Step 2

Heat the butter in a large pan over medium heat. Add the onion and sauté until soft and just beginning to turn golden, 2 to 3 minutes.

Step 3

Add the shallots and leeks and continue cooking, stirring frequently, 3 to 4 minutes longer. If you find the mixture is starting to brown, reduce the heat to medium-low.

Step 4

Slowly add the cream, stirring constantly to combine. Add the drained noodles, combine well and season to taste with salt and pepper. Stir in the chives and serve.