Buttered Egg Noodles Recipe

Contributor: Christine Pittman

Whether you’re making beef stroganoff and need something for under all that tasty sauce, or you’re just making a quick side dish, buttered noodles are a great go to.

  • Author: Christine Pittman
  • Prep Time: 1 minute
  • Cook Time: 15 minutes
  • Total Time: 16 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


Units Scale
  • Salt
  • 16 oz. wide egg noodles
  • 46 Tbsp. butter, cut into 1/4” chunks
  • 1/8 tsp. pepper (optional)
  • 2 Tbsp. chopped fresh parsley (optional)


  1. Bring a large pot of water to a boil over high heat. Add 2 tablespoons of salt.
  2. Add the pasta and stir. Continue to stir every 10 seconds until the water comes back up to a boil. Drop the temperature down to a simmer.
  3. Set a timer for the lower amount of time listed on the package instructions (if it says to cook for 8-10 minutes, set a timer for 8 minutes).
  4. Stir the pasta in the water every minute or so until your timer is up.
  5. Use a spoon to get a noodle from the pot. Blow on it and then taste it. If it’s not ready, try again in a minute.
  6. Once the noodles are cooked to your desired softness, put a large colander in the sink. Pour the pasta and water into the colander, allowing the water to drain down the sink.
  7. Put the noodles back into the now-empty pot. Add the butter and stir until it’s melted. Taste and add ¼ teaspoon of salt, if desired, along with the pepper and parsley if using. Stir.

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