Buttered Egg Noodles Best Ever Recipes

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BUTTERED EGG NOODLES



Buttered Egg Noodles image

Whether you're making beef stroganoff and need something for under all that tasty sauce, or you're just making a quick side dish, buttered noodles are a great go to.

Provided by Christine Pittman

Categories     Side Dish

Time 16m

Number Of Ingredients 5

Salt
16 oz. wide egg noodles
4-6 Tbsp. butter, cut into ¼" chunks
⅛ tsp. pepper (optional)
2 Tbsp. chopped fresh parsley (optional)

Steps:

  • Bring a large pot of water to a boil over high heat. Add 2 tablespoons of salt.
  • Add the pasta and stir. Continue to stir every 10 seconds until the water comes back up to a boil. Drop the temperature down to a simmer.
  • Set a timer for the lower amount of time listed on the package instructions (if it says to cook for 8-10 minutes, set a timer for 8 minutes).
  • Stir the pasta in the water every minute or so until your timer is up.
  • Use a spoon to get a noodle from the pot. Blow on it and then taste it. If it's not ready, try again in a minute.
  • Once the noodles are cooked to your desired softness, put a large colander in the sink. Pour the pasta and water into the colander, allowing the water to drain down the sink.
  • Put the noodles back into the now-empty pot. Add the butter and stir until it's melted. Taste and add ¼ teaspoon of salt, if desired, along with the pepper and parsley if using. Stir.

BUTTERED EGG NOODLES



Buttered Egg Noodles image

Toss this versatile side dish with fresh parsley and dill.

Provided by Food Network Kitchen

Time 15m

Yield 6

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
One 12-ounce package wide egg noodles
6 tablespoons cold unsalted butter, cut into bits
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Reserve 1/4 cup of the cooking water and then drain the noodles.
  • Heat the reserved cooking water and butter together in the pot over medium-low heat, whisking, until smooth and warm. Add the noodles and toss well. Toss in the parsley and dill and season with salt and pepper.

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.

BUTTERED EGG NOODLES WITH PARSLEY



Buttered Egg Noodles with Parsley image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield about 4 to 6 side dish servings

Number Of Ingredients 6

12 ounces wide egg noodles
6 tablespoons unsalted butter, cut into small pieces and chilled
3 tablespoons minced flat-leaf parsley
1/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
1/4 teaspoon grated lemon zest, optional

Steps:

  • Bring a large pot of water to the boil and salt generously. Add the noodles and cook until they are tender but not mushy.
  • Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and salt and pepper, to taste. Add the lemon zest, if desired.
  • Drain the noodles in a colander set in the sink and leave whatever water clings to them, do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss well. Serve.

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.

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

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