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.
This recipe is fabulously quick and easy!
How To Make Buttered Noodles
- Combine the chicken broth, water, bouillon cube and half a stick of butter in a large nonstick skillet and bring to a boil.
- Add the egg noodles and cook for 8 minutes.
- Add the garlic powder and remaining butter. Season to taste and serve!
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.
Recipe Tips
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.
How To Serve
They have plenty of flavor as is, but if you want to, sprinkle them with a little chopped parsley and grated Parmesan cheese.
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Buttered Noodles
Equipment
Ingredients
- 1 (14.5-ounce) can chicken broth
- 1 cup water
- 1 chicken or beef bouillon cube
- 1 stick butter, divided
- 1 (12-ounce) package wide egg noodles
- 1/4 teaspoon garlic powder
- freshly ground black pepper
- chopped parsley
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published February 15, 2015
Disclosure: This post contains affiliate links.
Do I cook this w the lid off?
I did and they were just dandy!
Can this be made ahead and reheated?
I added Tony Chachere’s and omg, the kids loved it! I’m a happy momma 😊
These were very well done! I used gluten free egg noodles, chicken broth and the stick of butter. Instead of parsley, I used Italian seasoning, and then combined the noodles with frozen, lightly sauces vegetables. The result was amazing! So creamy and satisfying. Thanks again!
What an easy and delicious recipe. I only used half of one chicken bouillon because I don’t like things salty and it turned out perfect for my taste. I cannot believe the final consistency of this dish, so creamy and smooth. I actually thought it was going to turn out more soupy than it did. Definitely will be adding this to my side dish rotation! Thanks for sharing!
We had this as a side with a Italian pork chop dish and it was perfect.
We sprinkled a bit of dried parsley for colour.
I think we finally found our go to Butter noodle recipe
Thanks for posting
Can you use other pasta?
These were fabulous. I mostly followed the recipe EXCEPT that I was stupid and made these in a pot rather than a skillet. The only other change was that I didn’t have bouillion, but I did have instant chicken consomme, and I used a little over a teaspoon of that instead. Hubby thought they could have been more “chickeny,” and I reminded him they were buttered noodles, not chicken noodles. Will add this recipe to my arsenal. Thank you!
I added some canned chicken to this recipe and an extra bouillon pack (I have sodium free packs) and it was delicious! Definitely will be making this again!
This was so delicious and easy. My husband is so picky he really enjoyed these buttery noodles he beat me to the leftovers the next day.thank you.