I’m all for simple side dishes. These easy Buttered Noodles take only 15 minutes to make. They are so easy and quick to make, and perfect to accompany your favorite main dish.
You only need 6 ingredients and can be made in only a few steps, from start to finish. They go really well with stews, grilled chicken, meatballs, and so much more.
If you’re looking for a quick and simple little side dish, this is it!
I love making simple side dishes, especially when I want the main dish to really shine. This recipe for buttered noodles is just perfect.
Now, this doesn’t mean the egg noodles are nor impressive on their own – they are buttery, delicious, garlicky, with parmesan cheese flavors! Oh, and the fresh Italian parsley addition brings a touch of freshness that makes this side dish absolutely amazing.
What Types of Noodles to Use
Egg noodles are best for this easy buttered noodles recipe. It’s the classic way to go!
There are various types of egg noodles out there. I’d recommend using extra-wide egg noodles or similar. They look like wavy or curly medium-sized noodles. Egg noodles are commonly used in chicken noodle soup recipes.
They take only 6-8 minutes to cook, so it’s really fast. If you can’t find egg noodles, try rotini pasta. It’s my go-to substitute.
For this recipe, I used German egg noodles that look like mini lasagna sheets. They are so cute and fun!
You only need 6 ingredients to make these buttered egg noodles! Super simple and easy-to-find ingredients.
- Extra wide egg noodles: They are also known as extra-wide egg noodles.
- Unsalted butter: For that rich buttery flavor.
- Garlic: For best results, use fresh minced garlic.
- Italian parsley: Adds freshness and great flavor. If you don’t like parsley, you can skip it. Or adding a few sprinkles of Italian seasoning or dried parsley flakes, to taste.
- Grated parmesan cheese: For savory parmesan flavors.
- Salt and pepper to taste
Making this side dish takes only 15 minutes, so it’s a quick fix.
1. Cook the noodles
Cook the egg noodles according to package instructions. Basically, bring a pot of generously salted water to a boil and boil for 6-8 minutes, or until al dente. Then, drain and set aside.
Tip: Run cold water to the noodles as you drain them. This stops the cooking process so they don’t get all mushy. You want them to be al dente.
2. Melt butter and saute garlic
Melt about 4 tablespoons of unsalted butter over medium heat and then sauté the garlic until fragrant and slightly golden brown, about 1-2 minutes.
Tip: Butter can burn quickly, so make sure you use medium heat.
2. Add noodles and add cheese, seasoning, parsley to butter
Add the cooked noodles and drained egg noodles to the garlic butter mixture, and toss to combine. Then, stir in grated parmesan and season with salt and pepper to taste. Add freshly chopped Italian parsley and combine. If desired, garnish with more parmesan.
If you want it extra buttery, toss another tablespoon or so of unsalted butter.
Pairing and Serving Ideas
I love pairing these buttered noodles with my Dutch oven whole chicken, slow cooker chicken stew, Dutch oven beef stew, or lemon rosemary roasted chicken. They really are the perfect main dishes for this!
Egg noodles go best with comfort food, especially saucy ones like stew.
Use extra wide egg noodles or similar. In the past, I’ve also used rotini and egg noodle mini lasagna sheets and they worked great!
It takes about 6-8 minutes to cook egg noodles al dente. If unsure, follow package directions.
Yes, absolutely. Yum!
Yes. You can also use a few sprinkles of Italian seasoning or parsley flakes, to taste.
Check out these other amazing side dishes. I especially like the wild rice pilaf!
Tips for Success
- Try not to overcook the noodles. They should take 6-8 minutes in boiling water. Run cold water through the noodles as you drain them. This will stop the cooking process and ensure they don’t get mushy or overcooked.
- Use “extra wide egg noodles” for best results. If you can’t find egg noodles, try rotini or egg noodle mini lasagna sheets.
- If you don’t like parsley, omit it. As an alternative, you can add some dried Italian seasoning or dried parsley flakes to taste.
Easy Buttered Noodles
- 10 ounces extra-wide egg noodles
- 4 tablespoons unsalted butter
- 3 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
- Cook noodles according to package directions in a pot of salted water. Egg noodles usually take 6-8 minutes in boiling water. 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. Tip: Use medium heat and don’t cook the butter for too long. Butter burns easily.
- To the garlic butter mixture, add the drained noodles, parmesan cheese, and parsley. Stir to combine. If desired, add more parmesan to taste.
- Season with salt and pepper to taste. Garnish with more parmesan cheese and parsley. Serve immediately. Enjoy!
- Use extra-wide egg noodles.
- Egg noodles cook in 6-8 minutes in boiling water until they are al dente, or to taste. As you drain the cooked noodles, run them through cold water to stop the cooking process. That way, they won’t be overcooked and mushy.
- Storing: Refrigerate in a container for up to 3 days.
- Make-ahead: Buttered noodles reheat nicely. You can make them the day before or earlier in the day. For extra freshness and color, you can stir in the parsley at the end, after you’ve reheated it.
- Egg noodles: rotini, egg noodle mini lasagna sheets.
- Parsley: Use a few sprinkles of Italian seasoning or dried parsley flakes, to taste. You can also omit it.