Buttered Egg Noodles Best Ever Recipes

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BUTTERED NOODLES



Buttered Noodles image

A few pantry ingredients jazz up butter noodles in this quick side they'll ask for again and again. &dmdash;Heather Nalley, Easley, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2-1/4 cups uncooked egg noodles
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • Cook noodles according to package directions; drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat.

Nutrition Facts : Calories 162 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 264mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

AMISH BUTTERED EGG NOODLES



Amish Buttered Egg Noodles image

Very tasty, easy buttered egg noodle dish.

Provided by Carol Castellucci Miller

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 50m

Yield 6

Number Of Ingredients 4

2 tablespoons butter
2 (14 ounce) cans chicken broth
1 teaspoon chicken bouillon granules
1 (12 ounce) package egg noodles

Steps:

  • Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
  • Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

Nutrition Facts : Calories 259.6 calories, Carbohydrate 40.6 g, Cholesterol 60.5 mg, Fat 6.7 g, Fiber 1.8 g, Protein 8.7 g, SaturatedFat 3.1 g, Sodium 726.5 mg, Sugar 1.8 g

GRANDMA'S BUTTER NOODLES



Grandma's Butter Noodles image

This is my late mother-in-laws recipe for noodles -- her favorite for flavor and because they don't spring back when you roll them. At every family gathering she'd make the best Chicken and Noodles, dropping her prepared noodles into homemade chicken broth along with shredded cooked chicken, then serving them over mashed potatoes. I've made them many times and everyone loves them. When making multiple batches, and lacking counter space, I hang the rounds on clean plastic hangers to dry.

Provided by MOMOFADDY

Time 2h10m

Yield 4

Number Of Ingredients 5

2 eggs
3 tablespoons butter, melted and cooled
1 ¼ cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon salt

Steps:

  • In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
  • When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using.
  • To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 30.1 g, Cholesterol 115.9 mg, Fat 11.5 g, Fiber 1.1 g, Protein 7.3 g, SaturatedFat 6.3 g, Sodium 701 mg, Sugar 0.3 g

BUTTERED EGG NOODLES



Buttered Egg Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

BUTTERED EGG NOODLES



Buttered Egg Noodles image

This is a simple, simple recipe but happens to be one that I love. It is a comfort food to me and if it's served at any dinner I am at, rest assured I will be adding them to my plate. I love the extra wide egg noodles best but any noodle will do. I grew up eating buttered noodles and even into my twenties I often fixed this for...

Provided by Kimberly Biegacki

Categories     Pasta Sides

Time 15m

Number Of Ingredients 5

12 oz egg noodles, extra wide
4 - 6 Tbsp butter, melted or softened
1 - 2 tsp garlic powder
2 - 3 tsp fresh cracked black pepper
parsley flakes, dried or fresh for garnish

Steps:

  • 1. Cook your noodles according to package. You'll want them al dente...once cooked drain off water. Do not rinse, add your melted butter and toss. Add your powdered garlic and fresh cracked pepper. Add garnish and then place in dish you are serving in. To keep hot stick them in the oven on a low temp till ready to place on table. (I served them with Thanksgiving dinner last year.)

BUTTERED NOODLES



Buttered Noodles image

Made with penne and the parmesan, this is a meal in a pinch for me, needing maybe just a slice of toasted bread rubbed with garlic. Made with curly egg noodles, this is an ideal side for anything from a piece of a cooked turkey to a thick beef stew.

Provided by dividend

Categories     Penne

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1 1/2 cups egg noodles or 1 1/2 cups penne
salt
1 tablespoon butter
flat leaf parsley
fresh ground black pepper
1/4 cup freshly grated parmigiano-reggiano cheese (optional)

Steps:

  • Bring a pot of water to a boil. For this amount of pasta I would boil at least 2 quarts of water. When the water is boiling, add at least a tablespoon of salt and stir to dissolve.
  • Add the noodles to the boiling water. For the egg noodles, cook 5 minutes from the time the water comes back to a boil; for the penne, cook 8 minutes.
  • While the pasta is cooking, cut the butter into small bits, and chop the parsley.
  • Drain the pasta well, and transfer immediately to a large serving bowl. Toss with the butter (and optional parmesan).
  • Sprinkle with the parsley, and grind on lots of black pepper.

Nutrition Facts : Calories 320.7, Fat 14.1, SaturatedFat 8, Cholesterol 78.4, Sodium 113.4, Carbohydrate 40.6, Fiber 1.9, Sugar 1.1, Protein 8.2

BUTTERED EGG NOODLES



Buttered Egg Noodles image

Provided by Tyler Florence

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 4

Kosher salt
1 pound dried egg noodles
1/4 cup roughly chopped fresh flat-leaf parsley
2 tablespoons butter

Steps:

  • Bring a large pot of salted water to a rolling boil over high heat. Drop in the egg noodles and stir so they don't stick. Cook until just past al dente, about 10 minutes. Drain and return to the pot.
  • Add the parsley and butter, then season with salt and toss well to combine. Transfer to a serving bowl and serve with Beef Bourguignon, if desired.

BUTTERED EGG NOODLES (BEST EVER)



Buttered Egg Noodles (Best Ever) image

Make and share this Buttered Egg Noodles (Best Ever) recipe from Food.com.

Provided by David Ball

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

2 Wyler's chicken bouillon cubes
1 1/2 cups water
1/2 cup real butter
8 ounces egg noodles

Steps:

  • Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat.
  • Add egg noodles.
  • Cook until noodles are desired texture.
  • (About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter.
  • (You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).

Nutrition Facts : Calories 424.8, Fat 25.6, SaturatedFat 15.3, Cholesterol 108.9, Sodium 380.2, Carbohydrate 41, Fiber 1.9, Sugar 1.1, Protein 8.5

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