These easy buttered egg noodles take only 15 minutes to make. It’s a quick and simple recipe, and you only need 6 simple ingredients.
Buttered egg noodles go really well with stews, poultry, pork, and so much more. It’s also a great side dish for the holidays.
If you’re looking for a quick and simple little side dish, you have to try these buttery, garlicky, and savory noodles!
I love making simple side dishes, especially when I want the main dish to really shine. This recipe for buttered egg noodles is just perfect.
They are buttery, garlicky, with parmesan cheese flavors! To make it even better, we add fresh Italian parsley for fresh and aromatic flavors. So good!
It takes only 15 minutes to make, and you only need a few basic ingredients that you may already have in your pantry.
Simple side dishes really make dinner so much easier. My favorites are roasted delicata squash, parmesan asparagus, and lemon green bean salad.
Next time you make my favorite pork chops with apples, Dutch oven roast chicken, beef stew or slow-cooked chicken stew, pair with these garlic buttered egg noodles on the side. You’ll love it!
Why we love these buttered egg noddles recipe:
- Super quick! 15 minutes is all you need.
- It’s simple yet delicious: Made with just 6 basic ingredients.
- Savory, tender, garlicky, and buttery!
- The grated parmesan cheese adds great savory flavors, and the fresh parsley is the perfect finishing touch.
- Versatile side dish: Buttered noodles go with pretty much main dish protein.
Jump to:
The Best Pasta for Buttered Noodles
Egg noodles are best for this recipe. It’s the classic way to go!
Compared to wheat pasta, egg noodles are more tender and have a richer taste. Plus, they take only 8 to 10 minutes to cook.
There are various types of egg noodles out there. I’d recommend using dried extra-wide egg noodles. They look like wavy or curly noodles. Egg noodles are also commonly used in chicken noodle soup recipes.
You can find it in the pasta aisle of grocery stores. If you can’t find egg noodles, try rotini or farfalle pasta. It’s my go-to substitute.
Ingredient Notes
You only need 6 ingredients to make these buttered egg noodles! Super simple and easy-to-find ingredients. Here are a few quick ingredient notes.
- Dried extra wide egg noodles: They are also known as extra-wide egg noodles, and can be found in the pasta aisle of grocery stores. I prefer to use dried noodles for this recipe.
- Unsalted butter: For that rich buttery flavor.
- Garlic: For best results, use freshly minced garlic.
- Italian parsley: Adds freshness and great flavor that I absolutely love.
- Grated parmesan cheese: For that final touch of savory flavor.
- Salt and pepper to taste
Step-by-Step Instructions
Buttered egg noodles take only 15 minutes, which is great if you’re looking for a simple weeknight noodle side dish.
Step 1 | Cook the egg noodles
Cook the egg noodles according to package instructions. Basically, bring a pot of generously salted water to a boil and boil for 8 to 10 minutes (or follow package directions). Then, drain through a colander and run with cold water to stop the cooking process.
Tip: Run cooked pasta under cold water. This stops the cooking process so they don’t get all mushy. You want them to be al dente.
Step 2 | Melt butter and sauté garlic
In a skillet over medium heat, melt unsalted butter and then sauté the minced garlic until fragrant and slightly golden brown, about 1-2 minutes.
Step 3 | Finish with parmesan and parsley
Toss the cooked egg noodles into the pan with the melted butter and garlic until warm. Then, stir in grated parmesan and season with salt and pepper to taste. Add freshly chopped Italian parsley and combine. Garnish.
Quick tip: If you want it extra buttery, toss another tablespoon or so of butter.
Make Ahead Tips
In my experience, buttered noodles are best when served immediately. However, you can definitely make it in advance. Here a few make-ahead tips:
- Make 1 to 2 days ahead and store in the refrigerator in a sealed container.
- To reheat, melt butter in a skillet and add the noodles, tossing until warm and buttery again.
- Finish with extra grated parmesan cheese and fresh parsley.
Pairing and Serving Ideas
Egg noodles go best with comfort food, especially saucy ones like stew.
I love pairing buttered egg noodles with my slow cooker chicken stew, Dutch oven beef stew, and creamy lemon chicken. Also try my Dutch oven chicken or lemon rosemary roasted chicken. The perfect pairing!
Our favorite main dish pairings:
If you’re making this recipe for Thanksgiving, check out these holiday side dishes:
- Stovetop Mac and Cheese
- Green Beans with Bacon
- Corn Casserole (without Jiffy)
- Red Skin Mashed Potatoes
Recipe FAQs
Use dried extra wide egg noodles or similar. I’ve also used rotini and farfalle.
It takes about 8 to 10 minutes to cook egg noodles al dente. If unsure, follow package directions.
Yes, absolutely. I love this fresh egg noodles recipe.
You sure can, but freshly minced garlic will make it taste a lot better!
Yes! Make 1-2 days ahead and refrigerate. Reheat over the stovetop with more melted butter to taste, and finish with extra parmesan cheese and parsley.
Tips for Success
- Don’t overcook the noodles. They should take 8 to 10 minutes in boiling water. Run the cooked noodles through cold water – this will stop the cooking process and ensure they don’t get mushy.
- Use dried extra wide egg noodles for best results. If you can’t find egg noodles, try rotini or farfalle.
- Cook the egg noodles in generously salted water.
- If you don’t like parsley, omit it. As an alternative, use dried Italian seasoning or dried parsley flakes to taste.
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Buttered Egg Noodles
Equipment
Ingredients
- 10 ounces extra-wide egg noodles
- 4 tablespoons unsalted butter - plus more to taste
- 3 to 4 cloves garlic, minced
- 2 tablespoons freshly chopped Italian parsley - plus more for garnish
- 2 tablespoons grated parmesan cheese - plus more as needed
- Salt and pepper to taste
Instructions
- Cook noodles according to package directions in a pot of generously salted boiling water. Egg noodles usually take 8 to 10 minutes. Then, drain and run through cold water. Note: running the noodles through cold water stops the cooking process and ensures that they don’t get overcooked.
- In a large skillet, melt the butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant and slightly golden brown.
- To the garlic butter mixture, add the cooked noodles, parmesan cheese, and parsley. Stir to combine. If desired, add more parmesan and melted butter to taste.
- Season with salt and pepper to taste. Garnish with more parmesan cheese and parsley. Serve immediately. Enjoy!
Notes
- Use dried extra-wide egg noodles.
- Egg noodles cook in 8 to 10 minutes in generously salted boiling water until they are al dente, or to taste.
- Storing: Refrigerate in a container for up to 3 days.
- Make-ahead: Buttered noodles reheat nicely. Make 1 to 2 days ahead. Reheat over the stovetop with more melted butter, and finish with cheese and parsley.
- Egg noodles: rotini, farfalle.
- Parsley: Use a few sprinkles of Italian seasoning or dried parsley flakes, to taste.
Mike says
Perfect. This time of year it really nails it. Thanks so much!
Tania says
Thank you for your kind words, Mike!
Arlene says
Perfect I used egg noodles. I boiled them for 15 minutes. Hubby said they were under cooked. Lol
Marcia says
I was looking for a simple garlic noodle recipe and this was perfect and delicious!! My daughter even had seconds which she never does! Thank you!