These Buttered Noodles are positively addicting. Cooked in chicken broth and butter with a bouillon cube and garlic powder, they soak up so much delicious, salty flavor.
The key to really getting flavorful noodles is to not use any water and to cook them in as little liquid as possible. So little liquid that it’s not even necessary to drain them.
In order to get them to cook evenly, you need to cook them in a large nonstick pan and stir frequently because they won’t be completely submerged in liquid.
These Buttered Noodles are on the salty side which is one of the things I find so appealing about them.
If you’re worried they will be too salty, use either low-sodium broth or a low-sodium bouillon cube.
Buttered Noodles make a super inexpensive side dish that is so delicious everyone will want to eat it as a main dish.
They have plenty of flavor as is, but if you want to, sprinkle them with a little chopped parsley and grated Parmesan cheese.
- 1 (14.5-ounce) can chicken broth
- 1 cup water
- 1 chicken or beef bouillon cube
- 1 stick (1/2 cup) butter, divided
- 1 (12-ounce) package wide egg noodles
- ¼ teaspoon garlic powder
- freshly ground black pepper
- chopped parsley
- Combine broth, water, bouillon cube, and half the stick of butter in a large nonstick skillet. Bring to a boil.
- Add noodles and cook, stirring frequently for about 8 minutes. (Note: Turn the heat down so the liquid does not boil vigorously and evaporate too quickly. Add more water if necessary.
- Add garlic powder and remaining butter and stir well. Remove from heat and season with pepper and sprinkle with parsley.
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