Buttered Noodles
Learn how to make Buttered Noodles with just a handful of ingredients. An easy side dish that’s ready in minutes and is full of nostalgic comfort!
A Simple Classic Recipe
Buttered Noodles are one of my childhood favorite comfort food meals. Some folks would say you don’t need a recipe for this but a lot of folks take for granted that they were taught how to do even the most basic of recipes. Not everyone has that luxury so that is what I am here for! None of those mean food police allowed around here, y’all! And once you learn it, you never forget. And then you can start tweaking it to your own personal tastes!
Frequently Asked Questions:
The noodles should be added back to the pot immediately after draining while they still have a little moisture clinging to them. That small amount of pasta water helps create a smoother coating and prevents the noodles from drying out.
They don’t call them Buttered Noodles for nothing! The butter provides most of the flavor. If you’re hesitant, start with half the amount and add more until the noodles taste the way you like them.
If you want to stretch these a little further, you can add in some cooked diced or shredded chicken in with the noodles.
This also pairs well with meatloaf, roast chicken, pork chops, beef tips and gravy, meatballs, grilled steak, baked chicken, or simple vegetable side dishes. Honestly, I love them just as they are. It is a whole meal to me and I made this many times when I was broke.
You can, but they are best served fresh and warm. If making ahead, reheat gently and stir well before serving to redistribute the butter.
Store leftover buttered noodles in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Keep in mind that the noodles may become a bit softer after freezing and thawing. For the best texture, reheat in the microwave and stir well before serving.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- egg noodles– wide egg noodles generally work best. You can see my ingredient image below, I used the no yolk egg noodles that are called “dumplings’. Just look for something similar to those. You can usually find them near the bottom shelf where the other pasta is located in the grocery store.
- salted butter– butter is the star of this recipe. You’ll need more than you think. If you prefer, you can start with half the amount and add more to taste. Margarine, such as Country Crock, can also be used, though you may need less since it has a softer consistency. It is cheaper than real butter and I have used it many times so don’t feel bad about grabbing the tub of margarine.
- garlic powder– adds extra flavor but can be reduced, increased, or omitted entirely if you don’t want the touch of garlic taste.
- kosher salt– if using table salt, start with about half the amount and add more to taste as needed. I used kosher salt so it wouldn’t be super salty to the taste and I always have it on hand but I know you may just have table salt around so please don’t go out and buy anything special just to make this.
- black pepper– adds a little seasoning and balance. Use as little or as much as you like. Start with a small amount then taste and go from there.
- dried parsley flakes – this adds a little fancy to the dish but it totally not necessary at all. I wasn’t even going to add it to the ingredient list but I figured folks might ask what the green stuff was in my pictures so decided to include it. a simple garnish if you’d like a little color. This is optional but does bring that nice pop of color to your plate.
How To Make Buttered Noodles
Cook and drain the noodles
Cook the noodles per the directions on the back of the package. Drain the noodles and immediately place them back in the pot, you want them to stay a little wet.
Add butter and seasoning
Add the butter, garlic powder, salt, and pepper.
Stir then serve!
Stir well to combine. Before each serving, stir well to redistribute the butter, serve.
Note: If you want a little extra color, try sprinkling with a little dried parsley flakes.
Craving More Recipes?
Buttered Noodles
Ingredients
- 12 ounces egg noodles
- ¾ cup (1 ½ sticks) salted butter (12 Tablespoons)
- ¼ teaspoon garlic powder (or more to taste)
- ½ teaspoon kosher salt (see notes below)
- ¼ teaspoon black pepper
Instructions
- Cook the 12 ounces egg noodles per the directions on the back of the package.
- Drain the noodles and immediately place them back in the pot, you want them to stay a little wet.
- Add the 12 Tablespoons salted butter, 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to combine.
- Before each serving, stir well to redistribute the butter, serve.
- Note: If you want a little extra color, try sprinkling with a little dried parsley flakes.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- If serving these noodles as a base for dishes such as beef tips and gravy, consider reducing the salt by half. The additional sauce will add plenty of flavor and seasoning to the finished dish.
- Want to make this a meal? Add in some diced or shredded cooked chicken in with the noodles. About a cup and a half to two cups.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
