Buttered Noodles

Buttered noodles are a simple, delicious meal all on their own, but they also make an outstanding foundation for something a bit fancier, like Stroganoff, stews, or Swedish meatballs. Just 2 ingredients!

Course Side Dish

Cuisine American

Cook Time 10

Total Time 15

Servings servings (2 cups eaach)

Calories 537kcal

Author Meggan Hill

Ingredients

16 ounces wide egg noodles (see note 1)
1/4 cup butter (1/2 stick, or to taste, see note 2)
Salt and freshly ground black pepper (see note 3)

Instructions

In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add noodles and cook until tender, about 8 to 10 minutes. Drain well.
Off heat, add butter to pot. Add drained noodles and toss until butter is melted and noodles are evenly coated. Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Garnish with Parmesan cheese and parsley if desired.

Video

Notes

Noodles: Egg noodles are classic, but substitute the pasta of your choice. Just remember that different noodles require different cooking times, so check the cooking instructions on the package, just to be sure.
Butter: I like at least 1/4 c. butter (1/2 stick), but you can use more or less to your taste.
Salt and pepper: Salt is crucial to make the flavor of the butter pop. I pass black pepper at the table so people can add it if they want it.
Yield: One pound of dried egg noodles makes about 8 c. cooked noodles. It's enough for 4 servings, 2 c. of noodles per person.
Storage: Cover and refrigerate extra cooked noodles for up to 3 days. Reheat in the microwave (cover with plastic wrap or a damp paper towel).

Nutrition