Buttered Egg Noodles
Quick and easy buttered noodles cooked in broth, tossed with butter and Parmesan for the ultimate creamy, comforting side dish.
Servings 6 servings
Calories 338kcal
Ingredients
- 1 (12-ounce) package wide egg noodles
- 1 tablespoon chicken or vegetable flavored Better Than Bouillon paste
- 6 tablespoons butter, cut into small pieces
- 1/4 cup grated Parmesan cheese plus more for serving
- salt and pepper to taste
- fresh parsley chopped (for garnish)
Instructions
- Fill a large pot with about 3 quarts of water. Add the bouillon paste and bring to a rolling boil over high heat.
- Add the egg noodles (12-ounce) to the boiling broth and cook according to package directions, typically 7-10 minutes, until al dente.
- Just before draining, carefully reserve about 1/2 cup of the broth.
- Drain the noodles and transfer them to a large serving bowl.
- To the hot noodles, add the butter (6 tablespoons), Parmesan cheese (1/4 cup), and about half of the reserved hot broth.
- Toss everything together vigorously. The residual heat from the noodles and broth will melt the butter and cheese, creating a smooth, emulsified sauce that coats the pasta.
- Continue tossing until the butter is fully melted and the sauce is creamy. If it’s too thick, add more broth.
- Season with salt and pepper to taste. Remember to taste before adding salt, as the bouillon and Parmesan are already salty. Garnish with fresh parsley and serve immediately.
Notes
- Use Wide Egg Noodles: They soak up the buttery sauce best.
- Don’t Skip the Broth: It seasons the noodles while they cook.
- Reserve Pasta Water: Just a splash makes the sauce perfectly creamy.
- Taste Before Salting: Both bouillon and Parmesan are already salty.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 41g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Monounsaturated Fat: 4g | Cholesterol: 81mg | Sodium: 374mg | Potassium: 152mg | Fiber: 2g | Vitamin A: 421IU | Vitamin C: 0.01mg | Calcium: 62mg