Cook the egg noodles according to the ingredients on the package. Drain and place back in the pot, Cover with a lid to keep warm.

Melt the butter in a large skillet over medium-high heat.

Add the ramps and onions and cook, stirring occasionally until the onions are transparent and the ramps have softened. You may want to reserve some of the ramp pieces for garnish.

Sprinkle the flour evenly over the mixture and stir to combine.

Add the cream and the vegetable broth to the skillet. Bring to a boil.

Turn down the heat to low and let the mixture simmer until it thickens.

Stir in the horseradish a tablespoon at a time.

Add a teaspoon or 2 of lemon juice and a pinch of sugar.

Season with salt and freshly ground pepper to taste.

Place the noodles in a bowl and pour the sauce over them.

Toss, garnish with the reserved chopped ramps, and serve.